These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert—and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.
Ingredients
Makes two 10" tarts
Step 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.
Step 2
Follow directions for Master Sweet Dough, adding aniseed as directed.
Step 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.
Step 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.
Step 5
Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
Step 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.
Step 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.
Leave a Review
Reviews (7)
Back to Top愿你胃口好网站这是第二个标准agraph of the master sweet dough recipe reads (notice the seed is added whole): Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. (If making Vanilla Cloverleaf Sweet Rolls, scrape in seeds from vanilla bean. If making Apricot-Anise Tarts, add aniseed.) Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Kwhalen
UK
4/30/2012
I, to would like to make this.... What do you do with the aniseed? Louise
loucor
New London, Ct
4/26/2012
A Cook, it isn't necessary to search for Master Sweet Dough; there's a link to it right in the middle of this recipe.
marshagirl
4/26/2012
You need to search "master sweet dough" on the cite. That will bring you the recipe that was printed with this, and apparently several other recipes, in the April BonAppetit. It's a yeast dough. All the ingredients, except the anise, are for things other than the dough. Read the recipe through. Egg for shining dough, sugar for dusting cream for whipping, etc. As for the anise you might want to pick-up a copy of the Bon Appetit. But, I've been cooking for a long time, and would suggest simply toasting the anise (lightly), grinding it, and putting it into the dry ingredients when making the dough.
Anonymous
4/26/2012
To janha and JDarr, you need to click on the Sweet Master Dough link to get the recipe for the dough.
marshagirl
4/26/2012
And I'm hesitant because the instructions say to let the dough rise, but it's hard to imagine that the listed ingredients will result in enough of a rise.
janha
Marietta, GA
4/26/2012
I want to make this but am hesitant because although the directions say to add the aniseed "as directed," I can't find any direction for that, either in the recipe for the tart or in the recipe for the master sweet dough. Am I missing the obvious?
JDarr
New York
4/26/2012
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