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Apricot-Anise Tarts

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Introduction

Discover the delightful combination of tartness and sweetness with our “Apricot-Anise Tarts”. A fusion of dried California apricots, aniseed infused master sweet dough, and a touch of almond extract creates a delectable treat that’s both visually appealing and scrumptious. These tarts promise to bring a unique twist to your dessert repertoire.

Tips for this recipe

To ensure the best results with our “Apricot-Anise Tarts”, carefully measure out each ingredient using a digital kitchen scale and chill your dough before baking. Preheat your oven to the right temperature by utilizing an oven thermometer, and let the tarts cool on a heavy-duty cooling rack for optimal texture.

Why you will love this recipe

The “Apricot-Anise Tarts” are not only easy to make with readily available equipment but also deliver an unforgettable taste experience. The perfect balance of sweet and spicy flavors, coupled with the tender crust, makes them a wonderful addition to any dessert menu.

Ingredients

2 cups dried California apricots (9 ounces)
3/4 cup sugar, divided
1/2 cup apricot preserves
1 1/4 teaspoons almond extract, divided
Master Sweet Dough
1 1/2 teaspoons whole aniseed
1 large egg
Powdered sugar (for dusting)
1 cup chilled heavy cream

Adviced equipments

  • Pastry Blender
  • Mandoline Slicer
  • Springform Pan (9 or 10 inches)
  • Silicone Biscuit or Cookie Cutter Set
  • Digital Kitchen Scale (8-10 Ounces)
  • Oven Thermometer
  • Heavy-Duty Cooling Rack
  • Rolling Pin
  • Tart Pan with Removable Bottom (9 or 10 inches)

History of the recipe

The “Apricot-Anise Tarts” originate from a fusion of traditional tart recipes and innovative flavor combinations. While tarts have been around for centuries, our take on this classic dessert incorporates modern twists like aniseed to create something truly special.

Fun facts about this recipe

Did you know? Aniseed was commonly used in ancient Middle Eastern cuisine for its sweet and licorice-like flavor, which perfectly complements the tartness of apricots. Our “Apricot-Anise Tarts” are a nod to these historical roots combined with a contemporary touch.

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Apricot-Anise Tarts

Apricot-Anise Tarts

amanda

Equipment

  • - Pastry Blender: Designed for quickly blending fat into dry ingredients to make pie crusts and biscuits.

  • - Mandoline Slicer: Tool for achieving uniform slices of fruit, crucial for a consistent tart filling texture.

  • - Springform Pan: Baking pan with removable sides, perfect for making tarts where you can easily remove the bottom after baking.

  • - Silicone Biscuit or Cookie Cutter Set: Used to cut uniform shapes of dough for decorative purposes on tart crusts.

  • - Digital Kitchen Scale (8-10 Ounces): Essential for precise measurement of ingredients, ensuring the correct balance in your tart recipe.

  • - Oven Thermometer: Keeps track of oven temperature accuracy to avoid under or over baking tarts.

  • - Heavy-Duty Cooling Rack: Allows air circulation around the tart for even cooling without condensation on bottom surface.

  • - Rolling Pin: Used for flattening dough, though not specific to tarts but common in pie and tart crust preparation.

  • - Tart Pan with Removable Bottom (9 or 10 inches): Perfect size for making a single Apricot Anise Tart.

Ingredients

  • 2 cups dried California apricots (9 ounces)

  • 3/4 cup sugar, divided

  • 1/2 cup apricot preserves

  • 1 1/4 teaspoons almond extract, divided

  • Master Sweet Dough

  • 1 1/2 teaspoons whole aniseed

  • 1 large egg

  • Powdered sugar (for dusting)

  • 1 cup chilled heavy cream

Instructions

1

Instruction 1

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.
2

Instruction 2

Follow directions for Master Sweet Dough, adding aniseed as directed.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
6

Instruction 6

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 350°F oven until warm, 10-15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
7

Instruction 7

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.
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