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)
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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