Nothing beats the authenticity and unparalleled flavor of desserts baked in a Maximus wood-fired oven . Using this traditional cooking method allows you to achieve textures and flavors that you won't find anywhere else. The proof is in our two summer dessert recipes!
Peach and Almond Tart
Preheating and cooking times in a wood-fired oven
Make sure to preheat your wood-fired oven to a temperature of 180°C for about 30 minutes before starting cooking.
The peach and almond tart will need to bake for approximately 25 to 30 minutes.
Dessert recipe ingredients
- 1 shortcrust pastry
- 5 to 6 ripe peaches
- 100 g of sugar
- 2 eggs
- 100 g of almond powder
- 100 g melted butter
- 1 teaspoon of vanilla extract
- 1 tablespoon of flour
Preparation steps
- Preheat the wood-fired oven to 180°C.
- Spread the shortcrust pastry in a tart mold and prick the bottom with a fork.
- In a bowl, mix the sugar, eggs, almond powder, melted butter, vanilla extract and flour until smooth.
- Wash, peel and slice the peaches into thin strips.
- Pour the almond mixture onto the tart base and then arrange the peach slices in a rosette.
- Place the pie in the wood-fired oven and bake for 25 to 30 minutes, until the top is golden brown and the peaches are tender.
- Let cool slightly before serving.
My Barbecue advice:
For an even more intense flavor, sprinkle some flaked almonds on top of the tart before baking.
Cherry Clafoutis
Preheating and cooking times in a wood-fired oven
Make sure to preheat your wood-fired oven to a temperature of 180°C for about 30 minutes before starting cooking.
The cherry clafoutis will need to bake for approximately 35 to 40 minutes.
Dessert recipe ingredients
- 600 g of pitted cherries
- 4 eggs
- 100 g of sugar
- 100 g of flour
- 300 ml of milk
- 50 g of melted butter
- 1 teaspoon of vanilla extract
- A pinch of salt
- Icing sugar (for finishing)
Preparation steps
- Preheat the wood-fired oven to 180°C (350°F).
- Generously butter a gratin dish and place the pitted cherries in the bottom.
- In a bowl, beat the eggs with the sugar until the mixture whitens.
- Add the flour, salt and vanilla extract and mix well.
- Stir in the milk and melted butter until you obtain a smooth, even paste.
- Pour the batter over the cherries in the pan.
- Place the clafoutis in the wood-fired oven and bake for 35 to 40 minutes, until golden brown and slightly puffed.
- Allow to cool slightly before dusting with icing sugar.
My Barbecue advice:
Add a tablespoon of kirsch or other cherry liqueur to the dough for an even more authentic flavor.
See also: our delicious clafoutis recipe , perfect to accompany a meal in the garden.