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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Cottage Chic

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Blueberry Strawberry Compote over Lemon Tartlets

Total:: 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)

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.

My Private Notes

Name: Blueberry Strawberry Compote over Lemon Tartlets
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: about 6 to 8 servings
Ingredients: 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; 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)