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.