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["Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD:", "Follow directions for Master Sweet Dough, adding aniseed as directed.", "Punch down dough; divide in half. Place half of dough in the center of a 12""-square piece of parchment paper. Using your fingertips, shape dough into a 9"" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4"" plain border.", "Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.", "Meanwhile, arrange a rack in middle of oven; preheat to 375u00b0F. Beat egg with 2 teaspoons warm water in a small bowl.", "Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD:", "Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream."]
