Apricot-Anise Tarts

Ingredients

• 1.3 teaspoons almond extract divided
• 1.5 teaspoons aniseed whole
• 0.5 cup apricot preserves 
• 9 ounces apricots dried
• 1 large eggs 
• 20 servings dough sweet
• 1 cup cup heavy whipping cream chilled
• 0.8 cup sugar divided

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• wire rack
• hand mixer
• aluminum foil

Directions

1. Combine apricots and 2 cupswater in a large heavy saucepan.Bring to a boil, reduce heatto medium, and simmer, stirringand mashing apricotsoccasionally, until fruit is verysoft and broken down and mostof liquid is evaporated, about 15minutes.
2. Add 1/2 cup sugar; stiruntil dissolved.
3. Remove fromheat and stir in preserves and1 teaspoon almond extract.
4. Let coolcompletely. DO AHEAD: Canbe made 3 days ahead. Coverand chill.
5. Follow directions for Master
6. Sweet Dough, adding aniseedas directed.
7. Punch down dough; dividein half.
8. Place half of dough inthe center of a 12"-square pieceof parchment paper. Usingyour fingertips, shape doughinto a 9" round. Slide doughon parchment paper onto oneend of a large baking sheet.Repeat with remaining doughon another piece of parchment; transfer to other end of bakingsheet. Divide apricot mixturebetween rounds, leaving a 3/4"plain border.
9. Loosely cover tarts withplastic wrap or a kitchen toweland let rise in a warm, draft-freearea until puffed but notdoubled in size, 45–50 minutes.
10. Meanwhile, arrange a rack inmiddle of oven; preheat to 375°F.Beat egg with 2 teaspoons warm waterin a small bowl.
11. Brush border of doughwith egg wash.
12. Bake tarts untilcrusts are golden, 25–30 minutes.
13. Transfer to a wire rack.DO AHEAD: Tarts can be baked1 day ahead.
14. Let cool completely.Wrap in foil and storeat room temperature. Reheat ina 350°F oven until warm, 10–15minutes. Alternatively, freezein a resealable freezer bag forup to 1 month. Thaw beforereheating.
15. Dust hot tarts with powderedsugar.
16. Let cool slightly. Usingan electric mixer, beat cream,remaining 1/4 cup sugar, andremaining 1/4 teaspoon almond extractin a medium bowl until softpeaks form.
17. Serve tarts warmor at room temperature withalmond whipped cream.