I pride myself on creating and crafting interesting and exotic flavor and color combinations in the food I cook. I want complexity and depth, but also balance. And, I want to knock your socks off!
Usually the concept works, as I toil over ideas in my little brain each night – or while daydreaming, as well. And this time, it worked again! I created a gingerbread cookie crust, layered with wild blueberry preserves, then topped with a sweet vanilla tarragon cream, and then garnished with more fresh blueberries and tarragon. Doesn’t it sound dreamy? It is: Gingerbread Wild Blueberry Tarragon Tart.
Gingerbread Wild Blueberry Tarragon Tart
Gingerbread Cookie Crust: 3/4 cup butter 3/4 cup brown sugar, packed 3/4 cup molasses 1 tsp. sea salt 2 tsp. ground cinnamon 2 tsp. ground ginger 1/4 tsp. ground allspice 1 large egg 1 tsp. baking powder 1/2 tsp. baking soda 1 3/4 cup all purpose flour
Preheat the oven to 350 degrees.
In a saucepan set over low heat, melt butter, then stir in the brown sugar, molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don’t be tempted to add more flour. It will be fine.
Spread the dough over the bottom of a parchment lined springform pan.
Bake for about 25 minutes, until cooked all the way through. Remove from oven and allow to cool completely.
Wild Blueberry Tarragon Filling: 1 jar Bonne Maman Wild Blueberry Preserves 8 oz. cream cheese, room temperature 2/3 cup powdered sugar 2 Tbs. fresh tarragon, finely chopped 1/2 tsp. vanilla extract