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 briefly until just tender.
This is one of my all-time favorite dessert recipes because the apricots paired with the star anise is utterly divine. The crisp cookie-like texture of the crust holds up beautifully to the light mascarpone and yogurt filling, adding a welcome sweetness that balances out the acidity of the apricots.
What type of apricots to use?
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.
The Pate Sucree Crust:
Step 5: Freeze for 30 minutes (or refrigerate for 1 hour).
Step 6: Line tart pan with parchment. Fill the 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.
Infuse the honey with Star Anise:
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 overnight. I often make rosemary honey and lavender honey to use in catering.
Drizzled over fresh figs, it’s delectable. Same with apricots.
Roast the Apricots:
Apricots are drizzled with the star anise-infused honey, then 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.
Assemble the Apricot Tart:
Fill the tart with the mascarpone-yogurt filling. Top with the honey roasted apricots, and garnish with star anise.