Tuesday, June 10, 2008

TWD- Black and Blueberry Mini-Tart Cookies with Ginger Syrup and Lemon, Mango and Strawberry Sorbet


This week's recipe, La Palette's Strawberry Tart, was picked by Marie over at A Year at Oak Cottage. I love looking at her blog and was excited about this pick, but we have been eating tons of strawberries every day and I wanted to switch it up a little bit. The original recipe pairs the tart dough with strawberry jam and fresh strawberries. Easy enough! As a group we have decided to stop posting the recipe every week, because we believe every one out there would benefit from owning this book. Dorie has posted this particular recipe at Serious Eats, so check it out. Dorie mentions that this tart tastes great with other berries and I wanted to make this berry recipe I saw, so I decided to make the tart dough into cookies, or little tarts and serve them with lemon, mango, and strawberry sorbet, topped with Black and Blue Berries in Ginger Syrup (recipe below). I used pecans in the tart dough and the combinations of berries and sorbet was amazing. Go to Tuesdays with Dorie to see what else everyone came up with this week! I also made the French Chocolate Brownies from last week because everyone's looked so good, and I am posting it today.






I made 6 mini (but really quite large) cookies
I served some as the base for the sorbet and berries and turned some into cookies on the side for parfait glasses
This is really what my 3-year old did with the glass and then she said "I gotta have some more of that!" It really was that tasty.
Black and Blue Berries in Ginger Syrup (from Health Magazine)

2 cups water
2 1/2 cups blackberries, divided

1/3 cup turbinado or granulated sugar

2 (1-inch) pieces peeled fresh ginger, thinly sliced

2 (3-inch) strips lime zest

2 tablespoons fresh lime juice

2 cups blueberries

2 cups lemon sorbet (optional)


1. Bring 2 cups water, 1/2 cup blackberries, sugar, ginger, and lime zest to a boil over medium-high heat in a saucepan, stirring just until sugar is dissolved. Boil for 5 minutes. Remove saucepan from heat, and let stand, covered, for 5 minutes. Pour mixture through a fine strainer set over a bowl; don't press on solids. Reserve the syrup, discarding the blackberries. Then stir in the lime juice.
2. Add the remaining 2 cups blackberries and blueberries to the syrup. Serve over 1/2 cup lemon sorbet, if desired.

25 comments:

rainbowbrown said...

Oh wow. That looks intense. And tasty. Great job!

bakingwiththeboys said...

You really took this one to a whole new level. Great job!

Anne said...

Wow, what great additions- those look amazing!

CB said...

Pecans in the crust, sorbets, blueberries!! *cough overachiever cough* haha. Great job! PS. Love that last pic of your daughter.
Clara @ I♥food4thought

Engineer Baker said...

Like Clara, I think I have a tickle in my throat - *cough*overachiever*cough* Okay, I think it's gone now ;)

Rebecca of "Ezra Pound Cake" said...

Wow, you took this recipe to the bridge! Wow.

Rebecca
http://www.ezrapoundcake.com

Nikki57 said...

Um you are my hero. That looks amazing. Please continue to overachieve!
Nikki ♥ @ CrazyDeliciousFood

Marie said...

Your little tarts look wonderful. I loved the adaptability of this recipe. Your sorbet's look fabulous and what a great idea!!

Prudy said...

Great idea and beautiful blog! I want those cookies and the berries and the syrup and the ice cream..what a wish list!

SiHaN said...

wow.. you totally blow me away! its comparable to a buffet spread!

great job!

Di said...

That's a great picture of your daughter. =) The ginger syrup sounds really tasty.

Jules Someone said...

That looks really yummy. I wouldn't have thought to try that. Thanks!

Lori said...

what a happy little tart- great ideas there. Love the shot of your little girl.

PheMom said...

I'm loving it! You had me at pecans, but to add in the cookies and everything else! Welcome to "the Hive" (eek - it almost sounds sinister!). You were absolutely right to jump right in - that is what it's there for. It is pretty loosey-goosey at this point still, but we just know we want to collect as many of us as we can so we can get together this summer and have some fun! Thanks for joining in!

Gretchen Noelle said...

What a great idea to do these with fruit sorbets!

Christine said...

Oh your daughter is so enjoying this treat! Beautiful job and love the combinations!

Susie Homemaker said...

It says a lot when you can get praise from a 3 year old! Great job!

Annemarie said...

WOW!

Dolores said...

Wow... way to dress up a tart (shell). And if the three year old loved it, Houston, you have a winner. Great job!

Linda said...

The picture of your daughtersays it all...YUM!!!!

virjennifer said...

looks delicious!

Bumblebutton said...

You gotta love your little gourmet sucking that down! Nice and imaginative, for sure! Looks delicious!

ostwestwind said...

Oh, wow, that looks delicious and tasty.

Ulrike from K├╝chenlatein

Zakia / The Frosted Bake Shop said...

looks delicious!

Shari said...

The black and blue berries in ginger syrup sounds delicious! Great switch up on this dessert!
Shari@Whisk: a food blog