{"id":807,"date":"2020-01-24T13:26:47","date_gmt":"2020-01-24T12:26:47","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=807"},"modified":"2020-12-21T08:30:04","modified_gmt":"2020-12-21T07:30:04","slug":"%c2%a6-tarte-tatin-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=807","title":{"rendered":"\u00a6 Tarte Tatin \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#e0a766\">Envie de croquer dans des pommes moelleuses ? Voil\u00e0 la recette qu&rsquo;il vous faut, simple et tellement bon !<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule ~ 24 cm<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffeeda\"><strong><em>Pour la p\u00e2te sucr\u00e9e :<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>160 gr de beurre mou<\/li><li>100 gr de sucre glace<\/li><li>2 gr de sel<\/li><li>1 \u0153uf<\/li><li>300 gr de farine T55<\/li><\/ul>\n\n\n\n<p>Placer le beurre mou dans la cuve du batteur, puis incorporer le sucre glace tamis\u00e9 avec le sel. <\/p>\n\n\n\n<p>Ajouter ensuite l\u2019\u0153uf et la farine tamis\u00e9e, p\u00e9trir quelques instants jusqu&rsquo;\u00e0 obtenir une boule.<\/p>\n\n\n\n<p>R\u00e9server au frais.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffeeda\"><strong><em>Pour le sirop : <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 l d\u2019eau<\/li><li>500 gr de sucre<\/li><li>250 gr de beurre<\/li><li>1 gousse de vanille<\/li><li>8 grosses pommes golden<\/li><\/ul>\n\n\n\n<p>Verser l\u2019eau dans une casserole et laisser chauffer un peu puis ajouter le sucre, le beurre et la gousse de vanille \u00e9grain\u00e9e (laisser la gousse).<\/p>\n\n\n\n<p>Lorsque le beurre est fondu, bien m\u00e9langer et ajouter les pommes pr\u00e9alablement \u00e9pluch\u00e9es et couper en 4.<\/p>\n\n\n\n<p>Les pocher&nbsp;sur feu tr\u00e8s doux&nbsp;15 \u00e0 20 minutes.<\/p>\n\n\n\n<p>\u00c9goutter sans les casser et r\u00e9server.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffeeda\"><em><strong>Pour le caramel au beurre sal\u00e9 :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr de sucre en poudre<\/li><li>90 gr de beurre demi-sel<\/li><\/ul>\n\n\n\n<p>Faire suer le sucre \u00e0 sec dans une grande casserole et le laisser sur feux doux sans m\u00e9langer.<\/p>\n\n\n\n<p>Quand il commence \u00e0 dorer ajouter le beurre hors du feu.<\/p>\n\n\n\n<p>Bien m\u00e9langer jusqu\u2019\u00e0 obtenir un beau caramel bien uniforme.<\/p>\n\n\n\n<p>Le verser imm\u00e9diatement dans un moule \u00e0 manquer de 24 cm de diam\u00e8tre.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffeeda\"><em><strong>Pour le montage :<\/strong><\/em><\/p>\n\n\n\n<p>D\u00e9poser chaque quartier de pomme c\u00f4t\u00e9 bomb\u00e9&nbsp;sur le caramel, repmplir la surface.<\/p>\n\n\n\n<p>\u00c9taler ensuite la p\u00e2te sucr\u00e9e sur une feuille de papier cuisson.<\/p>\n\n\n\n<p>Y d\u00e9couper un disque un peu plus grand que le moule.<\/p>\n\n\n\n<p>Puis d\u00e9poser la p\u00e2te d\u00e9licatement sur les pommes en faisant rentrer la p\u00e2te sur les bords.<\/p>\n\n\n\n<p>Enfourner&nbsp;35 \u00e0 40 minutes \u00e0 180\u00b0C four pr\u00e9chauff\u00e9.<\/p>\n\n\n\n<p>Laisser un peu refroidir afin de ne pas vous br\u00fbler puis poser une grande assiette \u00e0 tarte sur le moule et retourner la tarte d\u00e9licatement.<\/p>\n\n\n\n<p>Laisser ti\u00e9dir et d\u00e9guster avec une boule de glace vanille (la recette viendra au beau jour \ud83d\ude09 ).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed-instagram aligncenter wp-block-embed is-type-rich is-provider-instagram\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/B6rC2QPHnNT\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\"> View this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div><\/a> <p style=\" margin:8px 0 0 0; padding:0 4px;\"> <a href=\"https:\/\/www.instagram.com\/p\/B6rC2QPHnNT\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">| Tarte Tatin | \ud83c\udf4e  Une part et un petit caf\u00e9 au coin du feu \ud83d\udd25\ud83d\ude0d #tartetatin<\/a><\/p> <p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by <a href=\"https:\/\/www.instagram.com\/jepeuxpasjaipatisserie\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Je peux pas j&#39;ai p\u00e2tisserie \ud83c\udf68<\/a> (@jepeuxpasjaipatisserie) on <time style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2019-12-29T22:09:20+00:00\">Dec 29, 2019 at 2:09pm PST<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Envie de croquer dans des pommes moelleuses ? Voil\u00e0 la recette qu&rsquo;il vous faut, simple et tellement bon ! Pour un moule ~ 24 cm Pour la p\u00e2te sucr\u00e9e : 160 gr de beurre mou 100 gr de sucre glace 2 gr de sel 1 \u0153uf 300 gr de farine T55 Placer le beurre mou dans la cuve du batteur, puis incorporer le sucre glace tamis\u00e9 avec le sel. Ajouter ensuite l\u2019\u0153uf et la farine tamis\u00e9e, p\u00e9trir quelques instants jusqu&rsquo;\u00e0 obtenir une boule. R\u00e9server au frais. Pour le sirop : 1 l d\u2019eau 500 gr de sucre 250 gr de beurre 1 gousse de vanille 8 grosses pommes golden Verser l\u2019eau dans une casserole et laisser chauffer un peu puis ajouter le sucre, le beurre et la gousse de vanille \u00e9grain\u00e9e (laisser la gousse). Lorsque le beurre est fondu, bien m\u00e9langer et ajouter les pommes pr\u00e9alablement \u00e9pluch\u00e9es et couper en 4. Les pocher&nbsp;sur feu tr\u00e8s doux&nbsp;15 \u00e0 20 minutes. \u00c9goutter sans les casser et r\u00e9server. Pour le caramel au beurre sal\u00e9 : 200 gr de sucre en poudre 90 gr de beurre demi-sel Faire suer le sucre \u00e0 sec dans une grande casserole et le laisser sur feux doux sans m\u00e9langer. Quand il commence \u00e0 dorer ajouter le beurre hors du feu. Bien m\u00e9langer jusqu\u2019\u00e0 obtenir un beau caramel bien uniforme. Le verser imm\u00e9diatement dans un moule \u00e0 manquer de 24 cm de diam\u00e8tre. Pour le montage : D\u00e9poser chaque quartier de pomme c\u00f4t\u00e9 bomb\u00e9&nbsp;sur le caramel, repmplir la surface. \u00c9taler ensuite la p\u00e2te sucr\u00e9e sur une feuille de papier cuisson. Y d\u00e9couper un disque un peu plus grand que le moule. Puis d\u00e9poser la p\u00e2te d\u00e9licatement sur les pommes en faisant rentrer la p\u00e2te sur les bords. Enfourner&nbsp;35 \u00e0 40 minutes \u00e0 180\u00b0C four pr\u00e9chauff\u00e9. Laisser un peu refroidir afin de ne pas vous br\u00fbler puis poser une grande assiette \u00e0 tarte sur le moule et retourner la tarte d\u00e9licatement. Laisser ti\u00e9dir et d\u00e9guster avec une boule de glace vanille (la recette viendra au beau jour \ud83d\ude09 ).<\/p>\n","protected":false},"author":1,"featured_media":810,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[139,133,18,42],"class_list":["post-807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarte","tag-caramel-beurre-sale","tag-pate-sucree","tag-pomme","tag-tatin"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=807"}],"version-history":[{"count":5,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/807\/revisions"}],"predecessor-version":[{"id":2499,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/807\/revisions\/2499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/810"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}