Hello my Darlings! Chef Tess here with another wonderful visit! Today I’m here to tell you that I forgot to add a recipe to the Honeyville Gourmet Food Storage Handbook! Random side note, thank you all for the great enthusiasm that has met that publication! The first printing has almost sold-out and the second printing is rushing in to meet us!  As for this recipe… this is one that I thought of after it was printed and we’ve been playing with and eating them like crazy. Why? Because they’re incredible!  This pastry is total gourmet…and then you could also well…add it to your food storage.

What is Frangipane though? Really? I know. Frangipane sounds like a dancing traveling minstrel with bright shiny pants doesn’t it? There’s a mental visual. Frangipane also sings show tunes.  Actually, Frangipane is a gourmet custard filling made from fine ground almonds or pistachio. I know that doesn’t sound nearly as fun as the singing minstrel.  This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. It’s one of the most remarkable and addictive confections on earth. Yes. That is better than a pair of bright shiny pants.  Once you’ve tasted it, you’ll crave it (usually late at night in the silence). Yes. You’ll say out-loud, “Where’s my shiny pair of Frangipane?”  The first time I ever had Frangipane was in culinary school. It was so rich and delightful with a creamy light almond flavor that I thought I might weep from sheer happiness. Usually the tart is topped with a fine sliced fresh pear or apple and baked until the fruit has caramelized to perfection.

 Later I came to love Frangipane with the fruit under the filling.  This would cause the entire top of the tart to caramel and crisp just a bit. It is the most ridiculously tender sugary almond crispness a-top a fudge-textured custard humanly devised. Brace yourself. 

I’ve come to really appreciate Honeyville Almond Flour used in this filling instead of the hand-ground nuts I used to do in a spice mill. The texture is much closer to perfection with the almond flour. The addition of some freeze-dried fruit has been even more remarkable!  The most difficult part of having a Frangipane tart laying around is the fact that there’s this overwhelming obsessive need to eat the whole thing! So, I’ve decided that today I’m sharing the secret to cupcake sized tarts! They travel really well for parties and picnics. They are small enough that you can hide them under your baseball hat and smuggle them into sporting events…or chick-flicks. Ya know. Wherever you need a pastry. 

Tess’ Honeyville Lemon Berry Frangipane Cup-Tarts

Ingredients (Crust):
4 cups Honeyville All Purpose Flour
1 cup Honeyville Brown Rice Flour
2 tsp Salt
2 cup Honeyville Shortening Powder
2 cup Honeyville Powdered Butter
1 3/4 cup Ice Cold Water

Ingredients (Filling):
1 cup Honeyville Powdered Butter
1 cup Honeyville Powdered Sour Cream
1 1/2 cup Sugar
1/4 cup Honeyville Powdered Whole Eggs or Ova Easy Whole Egg Crystals
2 cups Honeyville Almond Flour 
2 tsp LorAnn Almond Emulsion (Honeyville retail stores)
1/3 cup Honeyville All Purpose Flour
1/2 cup Water
zest of 1 Lemon

1 cup Honeyville  Mango, hydrated according to package directions
1 cup Honeyville freeze dried raspberries or blueberries, hydrated according to package directions

Crust Directions: Combine the dry ingredients in a large mixing bowl, mixing well. Slowly add the ice water and work it into the flour mixture until a shaggy dough is formed. Knead about 1 minute, just until combined and smooth. Roll out on a lightly floured counter to 1/8th inch thickness. Cut out in circles. I personally have found for  the cupcake sized tarts, that this fancy tool is ideal…a wide mouth mason jar ring. 

Lightly oil 2 muffin pans (this recipe yields about 2 dozen tarts). Press the dough rounds into the bottom of the muffin tin in each muffin space. 

Press the dough up to the top of the muffin so that it is aligned with the top of the pan.  Fill each cup-let with a tablespoon of each fruit.

Frangipane Filling Directions:
Combine  all the dry ingredients listed and whisk in the water. I know. It shouldn’t be that easy. 

Fill each cup-tart with about 1/4 cup of filling, enough to cover the fruit and just meet the top edge of the crust. 

Bake at 350 degrees 30-35 minutes until a toothpick inserted into the top comes out clean. Remove the cups from the baking pan when completely cool, about 30 minutes.  

There you go my darlings! Enjoy a little nibble of heaven…Shiny pants are optional. 

Always My Very Best,
Your Friend Chef Tess