I learned how to prepare the Tarteletter or Danish Chicken and Asparagus Tartlets recipe during my visit to Aalborg, Denmark. I had the chance to take a cooking class where I learned the process. This dish consists of tender chicken and asparagus encased in a crispy pastry shell, making it a light yet satisfying meal. Aalborg, a city located in the northern part of Denmark, is known for its vibrant culture and charming atmosphere. It combines modern architecture with historic sites, offering a mix of attractions like the Aalborg Zoo, the Aalborg Historical Museum, and the waterfront area with its lively cafés and restaurants.
The cooking class was a hands-on experience where we began by preparing the pastry dough, which was then filled with a mixture of cooked chicken, asparagus, and a creamy sauce. The tartlets were baked until golden brown and served warm. The dish was a perfect example of Danish comfort food, simple yet full of flavour.
Aalborg itself is an appealing city with a mix of old and new. The city centre has cobblestone streets, and the buildings have a mix of traditional and modern designs. It is a walkable city, and there are plenty of places to explore, from parks to museums to restaurants. Many locals in Aalborg enjoy meals like the Danish Chicken and Asparagus Tartlets recipe, as the dish is easy to prepare and perfect for a light lunch or dinner.
When I first tasted the Danish Chicken and Asparagus Tartlets, I was impressed by the combination of textures. The pastry was crispy and light, while the filling was creamy and savoury, with the chicken and asparagus providing a balance of flavours. The chicken was tender, and the asparagus added a fresh, slightly earthy taste to the dish. It was simple, yet it had a satisfying richness that made it perfect for a casual meal.
The Danish Tarteletter recipe is a popular dish in Denmark, particularly in Aalborg, where it is commonly served in homes and cafés. It is a great option for a quick yet delicious meal, and it reflects the Danish approach to food—simple, wholesome, and full of flavour. The dish is easy to make and often served during spring when asparagus is in season, making it a seasonal favourite.
Ingredients
Tarts
2 1/2 cups All-Purpose Flour, (plus a little extra for rolling out the dough)
7 oz Butter, Cold
1 Egg, large
1/4 Tsp Salt
Filling
1 1/2 lbs Chicken, Breast Meat
18 oz Asparagus
1 Onion, Medium
1 Tbsp Olive Oil
2 oz Butter
1/4 cup Flour
1 1/2 cups Milk
1 cup Chicken Stock, (you may need a little extra!)
1/2 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
Chopped fresh parsley (optional)
Cooking Instructions
- Begin by creating the pastry dough. Combine salt and flour in a food processor or by hand. Pulse several times to blend. Add the cubed cold butter and pulse until it resembles sand. Adding butter to tartlet batter. If doing this by hand, simply break up the cold butter with your fingers and crumble until it has a sand-like texture. Add your egg and pulse until the mixture forms a dough, or mix together with a spoon in a bowl before kneading with your hands to integrate. When pressed between your fingers, the dough should hold together!
- Dough after blending. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 390 F (200 C) near the conclusion of the chilling period.
- Dough after mixing and wrapping in plastic wrap. Prepare your mini tart cases by rubbing them with a small amount of oil or butter. You can also make these in muffin tins! After the dough has chilled, roll it out to about 1/4 inch thickness. Cut out rounds larger than your tart cases and start lining them with pastry dough. You can also split the dough evenly and press it into the tin and up the sides. It is quite OK if the pastry dough cracks and you need to patch it up! Make sure to press the dough into any ridges on the tart case.
- Forming the dough into tartlet shapes and trimming from tartlet pans. Trim the edge of the little pastry cases once you’ve lined them to make them seem nicer. The leftovers can be reused by pressing them back together and rolling out again! We got 24 pastry shells out of this, although the number may vary depending on the size of your tart cases. You may need to bake in batches; we had to make these in two batches because we only had 12 tart cases.
- After you have lined all of the cases, place them on a baking tray. If the dough became warm while working with it, place it in the fridge or freezer for 5–10 minutes before baking. Bake for 18-20 minutes, until the edges are lightly brown. Set aside for cooling. Tartlets cool after baking. If necessary, line the tart cases with dough again and bake as before.
- While the pastry shells are baking or cooling, prepare the filling ingredients. Chop your asparagus into small rounds and finely dice your onion.
- Heat a cast iron skillet with 1 tsp olive oil and add the chicken. Season with salt and pepper. Cook until the chicken is thoroughly done. You can also bake the chicken on a baking sheet at 400F (205C) for 20-25 minutes, or until the internal temperature reaches 165F (74C). Remove the chicken and let it rest on a chopping board. In the same cast iron skillet, or a pot, combine your chopped asparagus and onion, garlic powder, and salt and pepper to taste. Cook until the asparagus is tender. Set aside while you work on the rest of the filling.
- Chop the chicken into bite-sized pieces. To make the creamy sauce, start by melting 4 tbsp of butter over medium heat in a large pot. Once the butter has fully melted, add 5 tbsp of flour and whisk into the butter. You want to cook this just enough to get rid of any raw flour taste, so just a minute or two.
- Making a roux for the creamy sauce is easy. After about a minute, start adding your milk to the pot slowly, whisking constantly to avoid lumps. Once you have added all the milk, start adding your chicken stock, still whisking continuously. Bring the mixture to a boil for at least a few minutes. You should be left with a creamy and thick sauce. If it is very thick and more paste like, you can add more stock and whisk it in! Make sure to season to taste.
- Making sauce for the tartlet filling. Once the base of the sauce is ready, add your asparagus mixture and chicken. Add parsley as well. Adding fillings into the sauce. Stir well to combine.
- If you’re not going to serve them immediately, you can chill the filling and cover the pastry cases at room temperature until ready to assemble and eat. Just make sure to heat the filling up again before assembling! When you’re ready to serve, spoon the mixture into your tart shells. Top with fresh herbs such as parsley and enjoy! Adding the filling to the tartlets.
The Favorite Food of Danish Locals
Denmark is a country celebrated for its rich food heritage, with a focus on fresh, local ingredients and traditional cooking methods. Danish cuisine has gained international recognition, but the local favourites often revolve around comforting, everyday dishes that reflect the simplicity and quality of Nordic food culture.
Smørrebrød: The Iconic Open-Faced Sandwich
Denmark’s most popular dish is an open-faced sandwich on rye bread called Smørrebrød. This staple may be topped with pickled herring and cured meats, shrimp, or eggs, or seasonal vegetables. Danish locals enjoy smrrebrd for lunch or on special occasions. Rye bread (rugbrd) is one of the main dishes in Danish cuisine, prized for its thick, nutty taste.
Frikadeller: A Family Favorite
Frikadeller are Danish meatballs that are seasoned with onion, salt, pepper and allspice in the hearts of ground pork, beef or veal. They are pan-fried to golden perfection with boiled potatoes, creamy gravy and pickled red cabbage. Frikadeller are a staple at family dinners and are loved for their softness and comforting appeal.
Rugbrød: The Foundation of Danish Meals
Rugbrød is dense, dark rye bread, a cultural staple. It is a staple food for Danish locals, packed with nutrients and fibre. Often paired with cold cuts, cheese, or fish, rugbr’d is celebrated for its rich flavor and versatility. Some Danes make their very very own bread at home.
Flæskesteg: A Festive Delight
Flæskesteg (roasted pork with crispy crackling) is a traditional Christmas dish in Denmark. This traditional dish calls for pork loin seasoned with salt and sometimes cloves and roasted for crackling. It is served with caramelised potatoes, red cabbage and savoury gravy and is a traditional dish of Danish hospitality and cuisine.
Danish Pastries: A Sweet Treat
Danish pastries wienerbrød remain a local favorite, although internationally known. From custard-filled spandauerto jam-topped tebirkes, these buttery, flaky delights come in many shapes and flavors. They are usually eaten with a cup of coffee during the afternoon break kaffepause.
Hygge on a Plate
Danish food is strongly associated with Hygge, cosiness and contentment. Meals are often simple but prepared with care, using seasonal and quality ingredients. Whether it’s a light lunch of smørrebrød or a festive dinner with flæskesteg, Danish locals value food, family and tradition.
Every bite in Denmark is a story of heritage, community and respect for the land. For visitors, tasting these favourite dishes is a delicious way to taste the heart of Danish culture.
The Top Reasons I Love Danish Food
Danish food holds a special place in my heart for its simplicity, flavour, and cultural richness. Rooted in tradition and shaped by the country’s geography, Danish cuisine brings together fresh ingredients, unique techniques, and a focus on quality that makes every meal memorable. Here are the top reasons I love Danish food and why it continues to captivate food lovers around the world.
1. A Focus on Fresh, Seasonal Ingredients One of the standout features of Danish food is its reliance on fresh, seasonal ingredients. From root vegetables in winter to berries in summer, the focus on what’s locally available ensures that dishes are not only flavourful but also sustainable. This connection to nature makes Danish food feel wholesome and authentic, with each meal reflecting the best of the season.
2. The Magic of Smørrebrød The open-faced sandwiches known as smørrebrød are a masterpiece of Danish cuisine. Built on a base of dense rye bread (rugbrød), these sandwiches feature a variety of toppings like pickled herring, liver pâté, or smoked salmon, often garnished with fresh herbs and vegetables. What I love most about smørrebrød is its versatility—it can be light or hearty, simple or elaborate, depending on the occasion.
3. Hygge and the Dining Experience Danish food is more than just sustenance; it’s a way to foster hygge, the Danish concept of cosiness and comfort. Whether it’s a hearty dinner of roast pork (flæskesteg) with caramelised potatoes or an afternoon treat of Danish pastries (wienerbrød) paired with coffee, Danish meals are designed to bring people together in a warm, welcoming atmosphere.
4. A Perfect Balance of Sweet and Savoury Danish cuisine strikes an excellent balance between sweet and savoury flavours. Pickled vegetables add tangy brightness to rich meats, while sweet condiments like lingonberry jam are often served alongside savoury dishes. This balance keeps meals interesting and showcases the nuanced flavour combinations that define Nordic cooking.
5. Baking as an Art Form Danish pastries are famous worldwide, but experiencing them in Denmark is on another level. The buttery, flaky texture of kanelsnegle (cinnamon rolls) or custard-filled spandauer highlights the craftsmanship and pride that Danish bakers put into their creations. The culture of enjoying baked goods during a kaffepause (coffee break) is a tradition that feels both indulgent and restorative.
6. Connection to History and Tradition Danish food carries a deep sense of tradition, with recipes passed down through generations. Dishes like frikadeller (meatballs) and æbleskiver (round pancakes) reflect the country’s history and the resourcefulness of its people. Each bite feels like a celebration of Danish heritage.
7. An Emphasis on Quality Danish food prioritises quality over quantity. Whether it’s the creamy butter used in cooking or the perfectly pickled herring, every ingredient is treated with care. This commitment to excellence ensures that every dish is both satisfying and memorable.
Danish food captures the essence of simplicity and quality, creating a dining experience that is comforting and full of character. From its seasonal ingredients to its focus on hygge, every aspect of Danish cuisine feels thoughtful and deliberate. It’s a love for good food and meaningful connections that keeps me coming back for more.
FAQ for the Danish Chicken and Asparagus Tartlets Recipe
Q: What is the Danish Chicken and Asparagus Tartlets recipe?
The Danish Chicken and Asparagus Tartlets recipe is a dish consisting of tender chicken and asparagus placed in a crispy pastry shell, often with a creamy sauce to bring it all together. It’s a popular meal in Denmark, particularly for lunch or dinner.
Q: How is the Danish Chicken and Asparagus Tartlets recipe prepared?
The Danish Chicken and Asparagus Tartlets recipe is prepared by making a pastry dough, filling it with a mixture of cooked chicken, asparagus, and a creamy sauce, then baking until golden and crispy. The result is a delicious and satisfying tartlet.
Q: Why is the Danish Chicken and Asparagus Tartlets recipe so popular in Denmark?
The Danish Chicken and Asparagus Tartlets recipe is popular because it is a simple yet flavourful dish that can be prepared quickly. It’s a great choice for a light meal, and its balance of textures and flavours make it a favourite among locals in Aalborg and other parts of Denmark.
Q: What are the key ingredients in the Danish Chicken and Asparagus Tartlets recipe?
The key ingredients in the Danish Chicken and Asparagus Tartlets recipe include pastry dough, chicken, asparagus, and a creamy sauce. These ingredients come together to create a rich yet light dish with a variety of textures.
Q: Can the Danish Chicken and Asparagus Tartlets recipe be made in advance?
Yes, the Danish Chicken and Asparagus Tartlets recipe can be made in advance. The tartlets can be assembled and refrigerated before baking. They can also be baked in advance and stored, then reheated when ready to serve.
Tarteletter or Danish Chicken and Asparagus Tartlets
Ingredients
Tarts
- 2 1/2 cups All-Purpose Flour (plus a little extra for rolling out the dough)
- 7 oz Butter Cold
- 1 Egg large
- 1/4 Tsp Salt
Filling
- 1 1/2 lbs Chicken Breast Meat
- 18 oz Asparagus
- 1 Onion Medium
- 1 Tbsp Olive Oil
- 2 oz Butter
- 1/4 cup Flour
- 1 1/2 cups Milk
- 1 cup Chicken Stock (you may need a little extra!)
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- Chopped fresh parsley optional
Instructions
- Begin by creating the pastry dough. Combine salt and flour in a food processor or by hand. Pulse several times to blend. Add the cubed cold butter and pulse until it resembles sand. Adding butter to tartlet batter. If doing this by hand, simply break up the cold butter with your fingers and crumble until it has a sand-like texture. Add your egg and pulse until the mixture forms a dough, or mix together with a spoon in a bowl before kneading with your hands to integrate. When pressed between your fingers, the dough should hold together!
- Dough after blending. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 390 F (200 C) near the conclusion of the chilling period.
- Dough after mixing and wrapping in plastic wrap. Prepare your mini tart cases by rubbing them with a small amount of oil or butter. You can also make these in muffin tins! After the dough has chilled, roll it out to about 1/4 inch thickness. Cut out rounds larger than your tart cases and start lining them with pastry dough. You can also split the dough evenly and press it into the tin and up the sides. It is quite OK if the pastry dough cracks and you need to patch it up! Make sure to press the dough into any ridges on the tart case.
- Forming the dough into tartlet shapes and trimming from tartlet pans. Trim the edge of the little pastry cases once you've lined them to make them seem nicer. The leftovers can be reused by pressing them back together and rolling out again! We got 24 pastry shells out of this, although the number may vary depending on the size of your tart cases. You may need to bake in batches; we had to make these in two batches because we only had 12 tart cases.
- After you have lined all of the cases, place them on a baking tray. If the dough became warm while working with it, place it in the fridge or freezer for 5–10 minutes before baking. Bake for 18-20 minutes, until the edges are lightly brown. Set aside for cooling. Tartlets cool after baking. If necessary, line the tart cases with dough again and bake as before.
- While the pastry shells are baking or cooling, prepare the filling ingredients. Chop your asparagus into small rounds and finely dice your onion.
- Heat a cast iron skillet with 1 tsp olive oil and add the chicken. Season with salt and pepper. Cook until the chicken is thoroughly done. You can also bake the chicken on a baking sheet at 400F (205C) for 20-25 minutes, or until the internal temperature reaches 165F (74C). Remove the chicken and let it rest on a chopping board. In the same cast iron skillet, or a pot, combine your chopped asparagus and onion, garlic powder, and salt and pepper to taste. Cook until the asparagus is tender. Set aside while you work on the rest of the filling.
- Chop the chicken into bite-sized pieces. To make the creamy sauce, start by melting 4 tbsp of butter over medium heat in a large pot. Once the butter has fully melted, add 5 tbsp of flour and whisk into the butter. You want to cook this just enough to get rid of any raw flour taste, so just a minute or two.
- Making a roux for the creamy sauce is easy. After about a minute, start adding your milk to the pot slowly, whisking constantly to avoid lumps. Once you have added all the milk, start adding your chicken stock, still whisking continuously. Bring the mixture to a boil for at least a few minutes. You should be left with a creamy and thick sauce. If it is very thick and more paste like, you can add more stock and whisk it in! Make sure to season to taste.
- Making sauce for the tartlet filling. Once the base of the sauce is ready, add your asparagus mixture and chicken. Add parsley as well. Adding fillings into the sauce. Stir well to combine.
- If you're not going to serve them immediately, you can chill the filling and cover the pastry cases at room temperature until ready to assemble and eat. Just make sure to heat the filling up again before assembling! When you're ready to serve, spoon the mixture into your tart shells. Top with fresh herbs such as parsley and enjoy! Adding the filling to the tartlets.
1 comment
I loved these little guys