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)

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.

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Blueberry Strawberry Compote over Lemon Tartlets

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