Recipe courtesy of Sandra Lee
Blueberry Strawberry Compote over Lemon Tartlets
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 2 hr
- Yield: about 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 655
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 3 g
- Sugar
- 75 g
- Protein
- 5 g
- Cholesterol
- 93 mg
- Sodium
- 297 mg
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 2 hr
- Yield: about 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 655
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 3 g
- Sugar
- 75 g
- Protein
- 5 g
- Cholesterol
- 93 mg
- Sodium
- 297 mg
Ingredients
For the compote:
For the lemon tartlets:
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.
