Apricot-Anise Tarts
- 2 cups dried California apricots (9 ounces)
- 3/4 cup sugar, divided
- 1/2 cup apricot preserves
- 1 1/4 teaspoons almond extract, divided
- 1 1/2 teaspoons whole aniseed
- 1 large egg
- Powdered sugar (for dusting)
- 1 cup chilled heavy cream
- Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD:
- Follow directions for Master Sweet Dough, adding aniseed as directed.
- Punch down dough; divide in half. Place half of dough in the center of a 12"-square piece of parchment paper. Using your fingertips, shape dough into a 9" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4" plain border.
- Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
- Meanwhile, arrange a rack in middle of oven; preheat to 375u0b0F. Beat egg with 2 teaspoons warm water in a small bowl.
- Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD:
- Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream.
dried california, sugar, apricot preserves, almond, whole aniseed, egg, powdered sugar
Taken from www.epicurious.com/recipes/food/views/apricot-anise-tarts-395030 (may not work)