Classic Danish Strawberry Tart


Ingredients

For your cake base

170g plain flour

pinch of salt

60g icing sugar

115g butter

1 egg

For the mixture

300g marzipan

2 eggs

100 soft butter

For the decoration

150g creme fraiche or greek yoghurt

Lemon rind ( half a large lemon )

1/2 tsp of cardamon

2 tbsp plain flour

Strawberries or any other summer fruit

Method

Pre-heat your oven to 200c /400 f gas mark 6.

This recipe is wonderfully easy to make and is very impressive.

Add all the ingredients for the cake base into a bowl and mix or alternatively use a magi mix. Your mixture will be done when it has formed a round dough ball. Wrap this in cling film and stick in the fridge for 30 minutes.

Now, make the filling. Wash your magi-mix or bowl and make the marzipan mixture. Again all ingredients can be added to the bowl at the same time and beaten until amalgamated.

Roll the pastry out on a floured surface and use a 23cm tart tin. The pastry will be quite thin but this is part of what makes this simple tart so tasty. ( 5 - 8 mm thick )

Then add the marzipan mixture. Bake in a pre-heated oven for 20 to 25 minutes.

Remove from the oven and let it cool down completely in the tin. If the marzipan mixture has risen, once it has cooled you can slice some of it off carefully to make the surface flat.

Mix the creme fraiche, lemon rind, cardamon and flour. Spread this out evenly across the tart.

Then place your strawberries on the tart starting at the rim of the tart, with the tip of the strawberry facing upwards. This will make the prettiest pattern.

Keep in the fridge until ready to eat.