Danish Butter-ring

Danish butter ring is something I never really had before until about 13 years ago. Never heard of it and never seen it before until my wife and I took a trip up to santa barbara our first summer in California. We stumbled on to this danish bakery called andersons. Almost everything made in this bakery has some version of almond marzipan or paste in everyone of their desserts. I love almond paste and we tried a few different pastries they had to offer.

One of those was called a butter ring. It was the most delicious custard/almond paste concoction I had ever had. It was a deep dish pastry filled with frangipane (custard and almond paste) topped with more pastry and finished with healthy portion of icing. It is rich, but absolutely delicious! From that point on every year we would go to santa barbara and stop at the bakery for one of these butter rings. Last year we made it to solvang which is a whole danish town about 45 minutes north of santa barbara. They too have the butterings in almost every bakery of this quaint little town filled with windmills. If you have never been it is worth the side trip. But I have to say the butter ring we had in solvang was actually a step up from andersons which I thought was not possible. If you ever have a chance to make up that way please check out these fantastic danish bakeries and towns. This is my version of the danish butter ring, I hope you enjoy it!

 

Recipe Ingredients

Pastry Cream

2 cups of milk

3/4 cup of sugar

1/2 vanilla bean

4 egg yolks

1/4 cup of corn starch

2 tbsp of butter

 

Tart Crust (Pate Brisee)

2 sticks of butter

2 scant cups of flour plus 3 tbsp

1 egg

1/4 cup of ice water

1 tsp of salt

 

Almond Cream

6 tbsp. of butter (room temp.)

2/3 cup of powdered sugar

1 1/2 cup of almond flour

2 tsp of flour

1 tsp of cornstarch

1 large egg plus 1 egg white

1 tsp vanilla extract

2 tsp of almond extract

Frangipane

2 1/2 cup of pastry cream

2 1/4 cup of almond cream

 

Icing

Recipe Instructions

Preheat Oven to 350 degrees

For the almond cream

Place almond meal and sugar in a food processor and puree for 30 seconds.  Then while the machine is running add the butter a tbsp. at a time.  Once all the butter is in add the eggs again while the machine is running.  You can stop to scrape the sides if there are any clumps but once the eggs have been added you should a really smooth and creamy almond cream.  Finish with both the vanilla and almond extract.  I normally double this recipe which gives me extra laying around that I can make something else with.  But you should have enough to fill the tart with just one batch.  Set aside the almond cream until your tart dough is ready.

For the pastry cream

In a stand mixing bowl add egg yolks.  Turn on medium and all the sugar to the egg yolks.  Whisk for 3 minutes until light and fluffy.  Meanwhile add milk and vanilla bean that has bean cut in half and scraped (add the pod to the milk too).  Bring the milk to a boil and turn off.  Then add the corn starch to the egg yolk mixture and mix for one minute.  Keep the egg yolks whisking on low and ladle one ladle of the milk into the eggs to temper the eggs.  Once you have half of the milk add to the egg yolk mixture pour the whole egg yolk mixture back into the pot with the rest of the milk.  Place the pot on low heat and whisk for about 10 minutes.  It is crucial that you do this slowly so the corn starch has time to cook out of your custard otherwise if your heat is too high and it thickens too fast you will have a custard that taste like flour. Cook until the mixture thickens up into a custard consistency and finish by whisking in the butter.    Pour into a bowl and place a piece of plastic wrap on top to prevent a "skin" forming and place in the refrigerator.

Frangipane,

Once cooled combine pastry cream and almond cream in a bowl.  Set aside until ready to fill tart.

For the tart dough

Using the food processor add 2 cups of flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take a springform pan or tart mold and carefully place your tart dough inside the mold.  Let the dough hang over the edges of the mold. You can trim the excess dough on the outside after it is baked. Cut out and place a piece of parchment paper inside of your tart.  Using pie weights or dried beans fill the inside of the tart and parchment paper.  Place the tart crust inside the preheated 350 degree oven for 12 minutes.  Take out and set aside

Then pour the frangipane mix into the par-baked tart.  Trim the excess dough around the outer edges. I think traditionally they might have a laminated danish dough to top the butter ring with, but I simply took my leftover tart dough and rolled it up like a cinnamon roll, sliced it, and place them on top of the frangipane. Place the whole tart into the oven and bake at 350 for about 35-40 minutes or until golden brown and set.  Take out and let it cool completely. Then drizzle with icing glaze. I think this is best served cold. But feel free to serve it anyway you want and enjoy!