Apricot-Anise Tarts
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.
Add 1/2 cup sugar; stiruntil dissolved.
Remove fromheat and stir in preserves and1 teaspoon almond extract.
Let coolcompletely. DO AHEAD: Canbe made 3 days ahead. Coverand chill.
Follow directions for Master
Sweet Dough, adding aniseedas directed.
Punch down dough; dividein half.
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.
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.
Meanwhile, arrange a rack inmiddle of oven; preheat to 375°F.Beat egg with 2 teaspoons warm waterin a small bowl.
Brush border of doughwith egg wash.
Bake tarts untilcrusts are golden, 25–30 minutes.
Transfer to a wire rack.DO AHEAD: Tarts can be baked1 day ahead.
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.
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.
Serve tarts warmor at room temperature withalmond whipped cream.