Phyllo tartlets with pistachios, cranberries and honey

1 (1.9-ounce) box frozen mini phyllo shells

1/2 cup shelled pistachio nuts, coarsely chopped

1/4 cup sweetened dried cranberries

1/4 cup honey

1/2 teaspoon lemon juice

1. Preheat oven to 350 degrees. Place phyllo shells on a baking sheet and bake until golden, 6 to 8 minutes.

2. While phyllo shells are baking, combine nuts, cranberries, honey and lemon juice in a small bowl.

3. Spoon nut-cranberry mixture into warm shells. Let cool completely before serving. Makes 15 tartlets.