Ingredients

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)

For the compote:

Directions

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.

Ingredients

For the lemon
tartlets:

Directions

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.