Blueberry Strawberry Compote over Lemon Tartlets

  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 2 hr
  • Yield: about 6 to 8 servings
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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: 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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