Blueberry Strawberry Compote over Lemon Tartlets

2014-05-10
  • Yield : about 6 to 8 servings
  • Prep Time : 10m
  • Ready In : 10m
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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)

Method

Step 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.

Step 2

For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts.

Step 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.

Step 4

Serve warm compote over chilled tartlets.

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