When in season, locally grown apricots are heavenly. In this Honey Roasted Apricot Tart, apricots are drizzled with a star anise infused honey and roasted just briefly.
Perhaps, a little decadent for the first days of August, but so delicious. I used Pate Sucree (pronounced pat sue cray) sweet pastry crust and it ended up being the perfect fit. The crisp cookie like texture held up beautifully to the now lighter mascarpone filling, with a welcome sweetness that balanced out the acidity of the apricots.
Too often, apricots purchased at the grocery stores can be disappointing. To have a better chance of getting good tasting ones… try to buy them locally. This way they are able to stay on the tree longer developing more flavor and sweetness. Whether it’s at a farmer’s market or fruit stand on the side of road, you’ll have a much better chance of getting an apricot that actually tastes like an apricot. If an apricot is good, it will blow you away with its flavor and fragrance. Tender, fragrant, and the perfect balance between sweet and tart. This is what apricots should taste like. Unfortunately they did not last long enough to make it into the tart.
Perhaps, a little decadent for the first days of August, but so delicious. I used Pate Sucree (pronounced pat sue cray) sweet pastry crust and it ended up being the perfect fit. The crisp cookie like texture held up beautifully to the now lighter mascarpone filling, with a welcome sweetness that balanced out the acidity of the apricots. A star anise infused honey, drizzled on the apricots before a light roasting, gives them a unique flavor.
Freeze for 30 minutes (or refrigerate for 1 hour). Line tart with parchment. Fill lined tart with a generous amount of rice, dried beans or pie weights. This will ensure that it holds it shape and edges will not sink. Place in 400F oven for 15 minutes, until set. Gently remove tart from the oven and carefully lift out the parchment and rice. Place tart back in the oven for another 10-15 minutes, until nicely golden. Cool completely. You can make this ahead.
Star Anise, infused in honey gives the roasted apricots a subtle exoticness.
Honey can be easily infused with different flavors by simply heating it up for a few minutes and letting whatever spice or herb seep in it over night. I often make rosemary honey and lavender honey to use in catering. Drizzled over fresh figs, it’s delectable. A cute jar of infused honey would make a great gift.
Apricots drizzled with the star anise infused honey are roasted in a 400F oven for 7-10 minutes. It doesn’t take very long…so be vigilant. Leaving them too long in a hot oven will result in mushy collapsed apricots. You don’t want this. You want them to hold their shape. The time is dependent on the ripeness of the apricot. Ripe apricots will literally take a few minutes. Less ripe, longer.