wood-fired oven pie and clafouti recipes

Peach and almond tart

• 1 shortcrust pastry
• 5 to 6 ripe peaches
• 100 g sugar
• 2 eggs
• 100 g ground almonds
• 100 g melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon flour

Cherry clafoutis

• 600 g pitted cherries
• 4 eggs
• 100 g sugar
• 100 g flour
• 300 ml milk
• 50 g melted butter
• 1 teaspoon vanilla extract
• 1 pinch of salt + icing sugar

Peach and almond tart

1. Preheat the wood-fired oven to 180°C.
2. Roll out the shortcrust pastry in a tin and prick the base with a fork.
3. Mix the sugar, eggs, ground almonds, melted butter, vanilla and flour until smooth and even.
4. Wash, peel and slice the peaches into thin wedges. Pour the almond mixture onto the tart base, then arrange the peaches in a rosette.
5. Bake for 25 to 30 minutes until the top is golden and the peaches are tender. Leave to cool before serving.

Cherry clafoutis

1. Preheat the wood-fired oven to 180°C. Butter a gratin dish and arrange the pitted cherries on the bottom.
2. Beat the eggs with the sugar until pale. Add the flour, salt and vanilla. Stir in the milk and melted butter until the batter is smooth.
3. Pour the batter over the cherries and bake for 35 to 40 minutes until the clafoutis is well browned and slightly risen. Dust with icing sugar before serving.