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
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For the compote:

For the lemon tartlets:


  1. 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.
  2. For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts.
  3. 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.
  4. Serve warm compote over chilled tartlets.

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