Patty Price makes a batch of cookies with an unexpectedly delicious combination of flavors.
By Patty Price
I’ve grown French tarragon for years, it’s easy to grow, thrives on neglect and is always good on green beans which I make a steady diet of in the Summer. I also have a recipe for tarragon cookies which I could be easily convinced to share. Recently I’ve been branching out and using my herbs in new ways. My latest discovery is how much I like blueberries and tarragon together. In this recipe tarragon adds the distinctive aroma and flavor of anise to a pan of humble blueberry crumb bars. Tarragon could also be added to a blueberry pie or blueberry compote served with a lemon pound cake.
If you’re thinking about experimenting with tarragon and blueberries you may be wondering, how much tarragon should I use? I would start with about a teaspoon of tarragon per cup of blueberries and increase the amount from there depending on how much you like the flavor. I used a scant tablespoon in this recipe which calls for two generous cups of fresh blueberries which is a little more than my more conservative estimate because I like the stronger herbal flavor. This recipe was adapted from Allrecipes.com which is a great source of simple blueberry recipes just waiting for some experimentation with tarragon.
- 1&1/2 Cups(192 grams) all purpose flour
- ½ Cup(64 grams) granulated sugar
- ½ Teaspoon baking powder
- ¼ Teaspoon salt
- Zest of ½ lemon
- 1 Stick(114 grams) unsalted butter
- 1 Egg
- ¼ Cup(32 grams) granulated sugar
- 2 Teaspoons cornstarch
- Juice of ½ lemon
- 2 Generous cups(300 grams) fresh blueberries
- 1 Tablespoon chopped fresh French tarragon
- Preheat oven to 375F/190C
- Grease an 8"x8" pan/20-cm square pan
- In a medium bowl mix together all the ingredients for the blueberry layer, set aside.
- In another medium bowl whisk together the flour, sugar, baking powder, salt and lemon zest.
- Add the unsalted butter and egg to the flour mixture, working in with a fork until crumbly.
- Press half the crumble dough in the prepared pan.
- Cover evenly with the blueberry mixture.
- Finish by covering the blueberries with the remaining crumble dough, carefully pat down- dough will be slightly sticky.
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.