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- Can be made 3 days ahead. Cover
and chill.
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 12in-square piece of parchment
paper. Using your fingertips, shape dough into a 9in
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 3/4in 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 375F. 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- Tarts can be baked 1 day ahead. Let
cool completely. Wrap in foil and store at room
temperature. Reheat in a 350F oven until warm, 10–15
minutes. Alternatively, freeze in a resealable
freezer bag for up to 1 month. Thaw before reheating.
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.
Originally Submitted
4/26/2012
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