Description

These blueberry tarragon crumble bar cookies combine the sweet juiciness of fresh blueberries with the unique anise-like flavor of tarragon, all atop a buttery crumbly base.

Ingredients

Units

For the Crumble Dough

1 1/2 cups (192 grams) all purpose flour
1/2 cup (64 grams) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1/2 lemon
1 stick (114 grams) unsalted butter
1 egg

For the Blueberry Layer

1/4 cup (32 grams) granulated sugar
2 teaspoons cornstarch
Juice of 1/2 lemon
2 generous cups (300 grams) fresh blueberries
1 tablespoon chopped fresh French tarragon

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Grease an 8×8 inch pan (20-cm square pan).
In a medium bowl, mix together all the ingredients for the blueberry layer and 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 into the prepared pan.
Cover evenly with the blueberry mixture.
Finish by covering the blueberries with the remaining crumble dough, carefully patting it down. The dough will be slightly sticky.
Bake for 35-40 minutes, until golden brown on top.
Cool for at least 20 minutes on a metal rack before cutting into bars.

Notes

For a stronger tarragon flavor, increase the amount of tarragon slightly. These bars can be stored in an airtight container at room temperature for up to 3 days. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream. If you prefer a less sweet dessert, reduce the sugar in the blueberry layer slightly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 18
Sodium: 150
Fat: 12
Carbohydrates: 35
Fiber: 2
Protein: 3
Cholesterol: 30