MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apricot Anise Tarts
 Categories: Pastry, Desserts, Fruits, Tarts
      Yield: 2 Tarts
 
      2 c  Dried California apricots
    3/4 c  Sugar; divided
    1/2 c  Apricot preserves
  1 1/4 ts Almond extract; divided
           Master Sweet Dough
  1 1/2 ts Whole aniseed
      1 lg Egg
           Powdered sugar; for dusting
      1 c  Heavy cream; chilled
 
  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 ts 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 to 50 minutes.
  
  Meanwhile, arrange a rack in middle of oven; preheat to 375°F
  (190°C). Beat egg with 2 ts warm water in a small bowl.
  
  Brush border of dough with egg wash. Bake tarts until crusts are
  golden, 25 to 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 (175°C) oven until
  warm, 10 to 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 ts almond extract in a medium bowl until soft peaks form. Serve
  tarts warm or at room temperature with almond whipped cream.
  
  Recipe by Melissa Roberts
  
  Recipe FROM: Bon Appétit, Apr 2012
  
  Formatted by: Dave Drum, May 12, 2012
  
  Uncle Dirty Dave's Archives
 
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