I have been meaning to play with tarragon and blueberries. And I am also trying to will spring to come to Chicago. This was my attempt to do both.
Will it work?
Let’s see. In the meantime, this will have to do. It’s not spring..but it’s really close. They are delicious.
Tarragon Lemon Blueberry Bars
Ingredients:
Crust and crumble:
1 1/2 cups flour
1/4 tsp. dried tarragon
3/4 cup sugar
pinch of salt
1 1/2 cups chilled butter, cubed
Filling:
3 cups fresh blueberries
2 eggs
1 cup plus 1/2 Tbsp. sugar, separated
1/3 cup flour
1/2 cup sour cream
pinch of salt
1 1/2 tsp. dried, crumbled tarragon
zest and juice of half a lemon
Directions:
Spray a 9 x 13 pan with cooking spray, and set aside. Preheat oven to 350˚.
In a food processor, pulse the butter, then add flour, sugar, 1/4 tsp. tarragon and salt. Pulse until crumbly. Take 3/4-1 cup of crumble mixture and set aside. Press the rest into the botttom of the baking dish, making an even level crust. Bake the crust for 15 minutes. Then let cool for a few minutes.
Meanwhile, mix the blueberries with the lemon zest and juice, dried tarragon and 1/2 Tbsp. sugar. Let sit and macerate for about 30 minutes. Meanwhile, whisk the eggs in a medium bowl. Add the sugar and whisk until creamy and thick. Whisk in the sour cream, flour and salt.
Once the crust has cooled down a little. Pour the blueberries over the crust and spread evenly. Then gently pour the egg batter over the berries, spreading gently over the berries so it is even. Take the reserved crumble mixture and sprinkle over the egg mixture. Bake in the oven for about 1 hour. Top will be puffy with a light golden color. Cut into squares and serve with vanilla ice cream.
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