Shelly's Recipe

BLUEBERRY STRAWBERRY COMPOTE OVER LEMON TARTLETS

Category: Tarts

For the compote:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 cup sugar
1/4 cup quick cooking tapioca
1 (12-ounce) jar ginger preserves
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
1 tablespoon lemon zest
2 containters (about 4 ounces) mini graham cracker pie crusts

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.