Blueberry Strawberry Compote over Lemon Tartlets

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The lemon curd was a bit too much, so if you're not an absolute lemon fan, I'd cut the amount in half. Otherwise it was quite good.

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i served these at a dinner party in mini phyllo shells, topped with a slice of kiwi and half a strawberry instead of the compote. they were a big hit, very light, and because of their small size they were perfect at the end of a meal!

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This was a delicous recipe. The only thing I did not like was that there was way too much topping. I had to throw half of it away. Kind of a waste. If you can cut it in half, I would do so.

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I made both the filling and topping, but layered them with graham cracker crumbs in glasses to make parfaits. They looked a little more elegant this way. Thanks Sandra!

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I made this for 4th of July this year - really great recipe. I tried to boil the compote for 30 minutes on low, but the tapioca was still hard. So, I brought it to a boil for a minute or two then turned it down to low. This softened the tapioca and it also helped it to thicken. I also substituted apple jelly for the ginger preserves and it worked fine. I will definitely be making this again.

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I used the same amount of apple jelly and it came out just fine. I guess the important thing is a thickener/sweetener. Quite tasty and easy.

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I made these with mini fillo shells. The full recipe fills 60 shells. I did not make the compote but topped the tarts with huckelberry jam. I think any good jam would be delicious. They were great.Almost no work at all.

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I served this to my card group and we all loved it! It was simple to make and looked elegant when served.

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Thanks Sandra for this great little dessert. I didn't make the blueberry sauce. They were great on their own. Light and refreshing for a summer dessert.

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Everyone loved it! It's grand!