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.
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.
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.
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.
A decadent Apricot tart infused with star anise. This is hands down one of my favorite desserts, but it does take time. Make sure to read the directions all the way through first. It’s much easier if you make the tart shell and infused honey a day ahead.
- 1/8 cup half and half or cream
- 1 large egg yolk
- 1 1/2 Cups flour
- ¼ Cup sugar
- 1/8 tsp kosher salt
- 1/2 cup cold unsalted butter , cut into small 1 inch chunks
- 1 Cup ( 8 oz) mascarpone
- 1 Cup plain greek style yogurt
- 1 teaspoon vanilla
- Calories: 365
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