Apricot-Anise Tarts

Name: Apricot-Anise Tarts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoons almond extract, divided; 2 teaspoons whole aniseed; 118 milliliters apricot preserves; 255 grams cups dried California apricots; 1 large egg; 20 servings Master Sweet Dough; 237 milliliters chilled heavy cream; 177 milliliters sugar, divided

Apricot-Anise Tarts might be just the dessert you are searching for. This recipe serves 20. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 138 calories. A mixture of almond extract, heavy cream, master dough, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine apricots and 2 cupswater in a large heavy saucepan.Bring to a boil, reduce heatto medium, and simmer, stirringand mashing apricotsoccasionally, until fruit is verysoft and broken down and mostof liquid is evaporated, about 15minutes.

Ingredients you will need

Apricot

Fruit

Equipment you will use

Sauce Pan

Add 1/2 cup sugar; stiruntil dissolved.

Ingredients you will need

Sugar

Remove fromheat and stir in preserves and1 teaspoon almond extract.

Ingredients you will need

Almond Extract

Preserves

Let coolcompletely. DO AHEAD: Canbe made 3 days ahead. Coverand chill.

Follow directions for Master

Sweet Dough, adding aniseedas directed.

Ingredients you will need

Dough

Punch down dough; dividein half.

Ingredients you will need

Dough

Punch

Place half of dough inthe center of a 12"-square pieceof parchment paper. Usingyour fingertips, shape doughinto a 9" round. Slide doughon parchment paper onto oneend of a large baking sheet.Repeat with remaining doughon another piece of parchment; transfer to other end of bakingsheet. Divide apricot mixturebetween rounds, leaving a 3/4"plain border.

Ingredients you will need

Apricot

Dough

Equipment you will use

Baking Paper

Baking Sheet

Loosely cover tarts withplastic wrap or a kitchen toweland let rise in a warm, draft-freearea until puffed but notdoubled in size, 45–50 minutes.

Ingredients you will need

Wrap

Meanwhile, arrange a rack inmiddle of oven; preheat to 375°F.Beat egg with 2 teaspoons warm waterin a small bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Oven

Brush border of doughwith egg wash.

Ingredients you will need

Egg

Bake tarts untilcrusts are golden, 25–30 minutes.

Equipment you will use

Oven

Transfer to a wire rack.DO AHEAD: Tarts can be baked1 day ahead.

Equipment you will use

Wire Rack

Let cool completely.Wrap in foil and storeat room temperature. Reheat ina 350°F oven until warm, 10–15minutes. Alternatively, freezein a resealable freezer bag forup to 1 month. Thaw beforereheating.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Dust hot tarts with powderedsugar.

Let cool slightly. Usingan electric mixer, beat cream,remaining 1/4 cup sugar, andremaining 1/4 teaspoon almond extractin a medium bowl until softpeaks form.

Ingredients you will need

Almonds