Indulge in the sweet and tangy flavors of summer with our delicious Jordbærkage - Danish Strawberry Tart recipe! This classic Danish pastry features a flaky, buttery crust, a layer of luscious vanilla cream, and a generous topping of fresh, juicy strawberries. Perfect for spring or summer gatherings, our Danish Strawberry Tart is simple to make and is sure to impress your guests.
This strawberry tart recipe is along the same lines as a Bakewell tart, however, it feels fresher and has a few more layers. Most people would enjoy this, even those who don’t particularly enjoy marzipan thanks to it being a subtle complimentary flavor.
Why you’ll love this
Summery and refreshing
Made with fresh, juicy strawberries, this tart is the perfect dessert for summer. It's light, refreshing, and bursting with the sweet, tangy flavor of ripe strawberries, making it the perfect way to cool down on a hot day.
Impressive presentation
This Danish Strawberry Tart is both delicious and beautiful to look at. With its bright red strawberries, press-in pastry crust and layers of frangipane style filling make it an impressive dessert that's sure to impress your guests at any occasion.
Easy to make
Despite its impressive appearance, this tart is actually quite easy to make. With a few simple ingredients and straightforward instructions, you can have a delicious and impressive dessert ready in no time.
Ingredients and substitutions for Danish Strawberry Tart
- Plain flour: This is the best option for that pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
- Butter: Cold and cubed is easiest for the pastry. Make sure that the butter is fully coated with flour so no puddles form during baking. Unsalted was used, however, you could absolutely replace with salted.
- Sugar: The best sugar is superfine or caster which helps dissolve into each of the components by adding sweetness without adding additional flavors. You could half and half the sugar with light brown sugar and caster sugar for the filling.
- Eggs: As well as adding structure, the eggs bind everything together in your filling and adds a richness to the pastry.
- Vanilla extract: Vanilla extract acts as a flavor enhancer that compliments the strawberries so beautifully.
- Marzipan: The type used here is the version most readily available at supermarkets for decorating a fruit cake. The marzipan blends best if you heat it up until it’s just slightly warm to the touch.
- Heavy cream: Homemade lightly whipped cream to soft peaks is best, instead of purchasing ready made as combining the pastry cream into the cream might result in a different texture overall.
- Fresh strawberries: Fresh strawberries are best with the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning this tart will be good to serve up to 2 days post making this.
See recipe card for quantities.
Equipment needed to make this
Offset spatula: A small spatula helps smooth out the creamy topping.
Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!
Mixing bowl: A medium mixing bowl or two, is required for the pastry and cream.
Whisk: You'll need a whisk to combine the pastry cream in the saucepan and cream - though could use an electric beater to whip the cream until it reaches soft peaks.
Saucepan: You’ll need a small saucepan to mix the pastry cream base.
Tart Dish: The tart dish used here is 21.5 centimeters or 8.5 inches, a medium size.
FAQ’s for the best Danish Strawberry Tart
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
More strawberry recipes you'll love!
Roasted Strawberries and Custard
Strawberry Shortbread Semifreddo
How to make Danish Strawberry Tart:
Place the flour, sugar and salt into a bowl and stir together, making a well in the center.
Place the egg yolk and butter into the bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.
Press into the baking dish evenly all the way up the edges.
Cover and refrigerate for at least 30 minutes.
Preheat the oven to 180C/350F and prick the pastry all over with a fork.
For the Mazarin filling, place the butter, sugar, marzipan and eggs into a blender and blend until smooth.
Toss in the flour and blend until well combined.
Pour into the pastry and place in the oven to bake for 30 minutes until browned, covering with aluminum foil, if necessary, until it’s barely jiggly.
Remove and evenly sprinkle the chocolate over the top of the filling, spreading with an offset spatula.
Set aside to cool and refrigerate for 1 hour to cool completely.
For the pastry cream, place the milk and egg, sugar, flour and vanilla extract.
Place on high heat and whisk until thickened and a trail remains in the center of the saucepan.
Pour into a bowl and cover tightly on top of the bowl and allow to cool completely.
Place the heavy cream into a small bowl and beat on medium until soft peaks are just formed.
Add the custard to the cream and whisk until well combined and smooth.
Spoon on top of the filling and spread out evenly.
Top with the strawberries, placing over the entire surface.
Slice and serve.
Dig in!
Danish Strawberry Tart
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 10 1x
- Category: Pies & Tarts
- Cuisine: Danish
Description
This Danish Strawberry Tart recipe has an almond filling, light layer of chocolate and pastry cream hidden beneath a layer of fresh strawberries that is a perfect Spring dessert!
Ingredients
Pastry
150 grams / 1 ¼ cups plain flour
¼ teaspoon sea salt
8 grams / 1 tablespoon confectioner’s/icing sugar
100 grams / 3.5 ounces butter, cold and cubed
1 egg
Mazarin filling
100 grams / ½ cup superfine/caster sugar
200 grams / 7 ounces marzipan
100 grams / 3.5 ounces butter, room temperature
2 eggs, room temperature
40 grams / ¼ cup plain flour
50 grams / 1.75 ounces chocolate, finely chopped
Pastry cream
120 milliliters / ½ cup milk
1 egg, room temperature
28 grams / 2 tablespoons superfine/caster sugar
8.5 grams / 1 tablespoon plain flour
2 teaspoons vanilla extract
177 milliliters / ¾ cup heavy cream
400 grams / 14 ounces fresh strawberries, quartered or roughly chopped
Instructions
Pastry
- Place the flour, sugar and salt into a bowl and stir together, making a well in the center.
- Place the egg yolk and butter into the bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.
- Press into the baking dish evenly all the way up the edges.
- Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 180C/350F and prick the pastry all over with a fork.
Mazarin filling
- For the Mazarin filling, place the butter, sugar, marzipan and eggs into a blender and blend until smooth.
- Toss in the flour and blend until well combined.
- Pour into the pastry and place in the oven to bake for 30 minutes until browned, covering with aluminum foil, if necessary, until it’s barely jiggly.
- Remove and evenly sprinkle the chocolate over the top of the filling, spreading with an offset spatula.
- Set aside to cool and refrigerate for 1 hour to cool completely.
Pastry cream
- Place the milk and egg, sugar, flour and vanilla extract.
- Place on high heat and whisk until thickened and a trail remains in the center of the saucepan.
- Pour into a bowl and cover tightly on top of the bowl and allow to cool completely.
- Place the heavy cream into a small bowl and beat on medium until soft peaks are just formed.
- Add the custard to the cream and whisk until well combined and smooth.
- Spoon on top of the filling and spread out evenly.
- Top with the strawberries, placing over the entire surface.
- Slice and serve.
- Dig in!
Notes
Adapted from area.dk
Nutrition
- Calories: 339 calories per serve
Keywords: tart, fruit, pastry, custard
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