Do you remember Beef Stroganoff? It’s one of those old restaurant dishes I grew up with that fell by the wayside, probably because it used copious amounts of sour cream. And yet, I’ve always loved the concept so I’ve lightened mine up, substituting good beef stock for a substantial portion of the dairy. I always add some chopped dill pickle and serve it over noodles, in this case, gluten-free tagliatelle.
It's not a partridge in a pear tree, it's a tart rich in pear, see? On the website today is this recipe for Tarte Bordaloue, a delicious Parisian patisserie treat. Make a load and freeze them if you like. Or make one large one and eat it immediately. Either way, they are one of my favourite treats. #tartebordaloue#peartart#patisserie#baking#pastry