Apricot-Anise Tarts

From the kitchen of Carly

Buttery pastry shells cradle a concentrated apricot filling, deep and jammy from slow-simmered dried fruit. Aniseed threading through the dough adds subtle licorice notes that lift the stone fruit sweetness. Elegant enough for guests, simple enough for a quiet afternoon.

Apricot-Anise Tarts

Dried apricots stewed down with preserves and anise seed create a jammy, deeply flavorful filling that sits warm in the center of puffy, tender sweet dough. The trick is letting those apricots collapse completely into a thick paste, then resisting the urge to overfill the tart. These are elegant enough for a dinner party and casual enough to eat with your hands while still warm.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 cupdried California apricots
  • 3/4 cupsugar, divided
  • 1/2 cupapricot preserves
  • 1 1/4 tspalmond extract, divided
  • 1Master Sweet Dough
  • 1 1/2 tspwhole aniseed
  • 1 largeegg
  • 1Powdered sugar
  • 1 cupchilled heavy cream

Instructions

  1. Put the apricots and 2 cups of water into a large heavy saucepan and bring to a boil. Drop the heat to medium and simmer, stirring and mashing the apricots occasionally, until the fruit is very soft, broken down, and most of the liquid has cooked off, about 15 minutes. Stir in 1/2 cup of sugar until it dissolves, then pull the pan off the heat. Fold in the preserves and 1 teaspoon of almond extract and let the mixture cool completely. This can be made up to 3 days ahead; just cover and refrigerate.

  2. Prepare the Master Sweet Dough, incorporating the aniseed as directed in that recipe.

  3. Once the dough is ready, punch it down and divide it in half. Center one piece on a 12-inch-square sheet of parchment and press it out with your fingertips into a 9-inch round. Slide the parchment onto one end of a large baking sheet. Shape the second piece the same way on another sheet of parchment and transfer it to the other end of the baking sheet. Spoon the apricot mixture evenly between the two rounds, leaving a 3/4-inch border clear around the edge.

  4. Drape the tarts loosely with plastic wrap or a kitchen towel and leave them in a warm, draft-free spot until they puff up but have not quite doubled in size, 45 to 50 minutes.

  5. While the tarts rise, position a rack in the middle of the oven and preheat to 375 degrees F. In a small bowl, beat the egg with 2 teaspoons of warm water.

  6. Brush the exposed dough border of each tart with the egg wash, then slide them into the oven. Bake until the crusts are deep golden, 25 to 30 minutes, then transfer to a wire rack. If making ahead, let the tarts cool completely, wrap them in foil, and store at room temperature. Reheat in a 350 degree F oven for 10 to 15 minutes. They can also be frozen in a resealable freezer bag for up to 1 month; thaw before reheating.

  7. Dust the hot tarts generously with powdered sugar and let them cool slightly. In a medium bowl, use an electric mixer to beat the cream, remaining 1/4 cup of sugar, and remaining 1/4 teaspoon of almond extract until soft peaks form. Serve the tarts warm or at room temperature with the almond whipped cream alongside.

Tips from the kitchen

  • Mash the apricots aggressively as they cook; you want them broken down into a compote, not chunky. This creates better texture and helps the filling set up properly when cooled.
  • Don't skip the full rise time. These need 45-50 minutes to puff without doubling, which gives you that perfect balance of airy crust and chewy interior.
  • Brush the egg wash only on the border of dough, not the filling. A wet filling won't bake right, and the border needs the gloss to turn golden.
  • Let the apricot filling cool completely before assembling. Warm filling can make the dough soggy and won't hold its shape during the second rise.

Variations

  • Skip the anise and use 1/2 teaspoon cardamom instead for a warmer, spicier tart that pairs beautifully with the apricots.
  • Swap half the apricots for dried plums or a mix of dried stone fruits. The cooking time stays the same, and the flavor becomes more complex.
  • Make smaller tartlets using 3-inch rounds instead of 9-inch rounds. You'll get about eight pieces and they bake in 12-15 minutes instead of 25-30.

Make ahead and storage

Baked tarts keep in an airtight container at room temperature for one day. Freeze unbaked or baked tarts in a resealable freezer bag for up to one month. Thaw at room temperature or reheat baked tarts in a 350°F oven for 10-15 minutes until warm.