Blueberry Strawberry Compote over Lemon Tartlets

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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)