Tasty Thursdays: Apricot-Anise Tarts

Thursday, April 05, 2012

Browsing around, looking for some a great Easter treat to share, I stumbled onto this recipe for Apricot-Anise Tarts on Epicurious. It looks so good! The following recipe makes two 10" tarts.

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

Directions:
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 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.

What do you usually eat/serve on Easter?


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16 comments :

Dancing Branflake said...

Oh yum!

yummychunklet said...

I'm coming around on anise. I'll have to give this a try.

Dilan Dilir said...

Oh I'm sick and this is what I really need.. Been sick in 3 days now :(:(

Jennifer Fabulous said...

This looks and sounds absolutely freaking amazing. You always have the best recipes!! I'm totally making this for Easter morning. :)

Andrea said...

ohh this looks amazing!

Mary Jo at TrustYourStyle said...

It's taking all my willpower not to run and get one of these {they make something similar and delicious at Pacific Whey bakery here}...Mmmm!

xo Mary Jo

Maddy said...

Yum! These look so yummy with whipped cream :)

Josie said...

These are SO pretty and I bet they're delectable... I love apricot.
xo Josie
www.winksmilestyle.com

Punctuation Mark said...

these look really really good!!!

Grace said...

Ah, those look fantastic! I actually don't think I've ever bought an apricot, haha.

BonBon Rose Girls Kristin said...

Mmmmmm, looks delish! We'll prob have my mama's Lemon Lush cake!

janettaylor said...

Yummy!

Jo Bao said...

This sounds incredibly delicious, I'm going to try this out! Thanks for sharing the recipe! Can't wait to see my finished product!!

Jo Bao ♥

Nathalie Kartika Putri said...

it makes me starving every time i open your blog!

Emily said...

I always look forward to Easter because my mom makes honey-glazed ham, hard-boiled eggs, and coconut cake. Actually, food is my favorite part of EVERY holiday. These tarts look insanely good. You've got me all hungry now!

**kisses**
Emily

LPFashionPhilosophy said...

That looks AMAZING!!! We definitely want to try this recipe ASAP! Yum!!

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