Blueberry Strawberry Compote over Lemon Tartlets

Total Time:
4 hr 10 min
Prep:
10 min
Inactive:
2 hr
Cook:
2 hr

Yield:
about 6 to 8 servings
Level:
Easy

Ingredients
  • For the compote:
  • 1 (10-ounce) bag frozen strawberries (recommended: Dole)
  • 1 (10-ounce) bag frozen blueberries (recommended: Dole)
  • 1 cup sugar
  • 1/4 cup quick cooking tapioca
  • 1 (12-ounce) jar ginger preserves (recommended: Robertson's)
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • For the lemon tartlets:
  • 2 (8-ounce) packages cream cheese
  • 1/2 cup sugar
  • 1 cup lemon curd (recommended: Dickinson's)
  • 1 tablespoon lemon zest
  • 2 containters (about 4 ounces) mini graham cracker pie crusts (recommended: Keebler)
  • For the compote:
Directions
For the compote:

Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.

For the lemon tartlets:

In a large bowl, combine all tartlet ingredients, except crusts.

Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set.

Serve warm compote over chilled tartlets.


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