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Blueberry Tarragon Crumble Bar Cookies

Blueberry Tarragon Crumble Bar Cookies

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Blueberry Tarragon Crumble Bar Cookies and Summer Flowers

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.

Blueberry Tarragon Crumble Bar Cookies and Summer Flowers

See Also

A Stack of Blueberry Tarragon Crumble Bars

Blueberry Tarragon Crumble Bar Cookies
 
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French tarragon adds a distinctive flavor to these simple blueberry crumb bar cookies.
Author:
Recipe Type: Baking
Serves: 16
Ingredients
For the Crumble Dough
  • 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
For the Blueberry Layer
  • 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
Instructions
  1. Preheat oven to 375F/190C
  2. Grease an 8"x8" pan/20-cm square pan
  3. In a medium bowl mix together all the ingredients for the blueberry layer, set aside.
  4. In another medium bowl whisk together the flour, sugar, baking powder, salt and lemon zest.
  5. Add the unsalted butter and egg to the flour mixture, working in with a fork until crumbly.
  6. Press half the crumble dough in the prepared pan.
  7. Cover evenly with the blueberry mixture.
  8. Finish by covering the blueberries with the remaining crumble dough, carefully pat down- dough will be slightly sticky.
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