Apricot-Anise Tarts
Apricot-Anise Tarts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine apricots and 2 cups water in a large heavy saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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 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 375°F.
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 350°F 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.