Blueberry Strawberry Compote over Lemon Tartlets (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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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) |
Directions:
1. For the compote:
2. 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.
3. For the lemon tartlets:
4. In a large bowl, combine all tartlet ingredients, except crusts.
5. 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.
6. Serve warm compote over chilled tartlets.
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