{"id":24625,"date":"2021-02-10T11:48:48","date_gmt":"2021-02-10T10:48:48","guid":{"rendered":"https:\/\/cookyourlife.nl\/?p=24625"},"modified":"2021-02-10T12:04:56","modified_gmt":"2021-02-10T11:04:56","slug":"tarte-tatin-nouvelle-2","status":"publish","type":"post","link":"https:\/\/cookyourlife.nl\/fr\/tarte-tatin-nouvelle-2\/","title":{"rendered":"Tarte tatin nouvelle 2"},"content":{"rendered":"<div class=\"recipe-steps__step\">\n<div class=\"recipe-ingredients__items-step\">\n<h2 class=\"recipe-ingredients__items-title\">P\u00e2te sucr\u00e9e sans fon\u00e7age<\/h2>\n<ul class=\"recipe-ingredients__items\">\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/beurre_825\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333263\">115 g de beurre doux<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333264\">50 g de sucre glace tamis\u00e9<\/span><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/farine_929\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333265\">110 g de farine T 55<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/sel_1215\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333266\">1 g de sel fin<\/span><\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-ingredients__items-step\">\n<h2 class=\"recipe-ingredients__items-title\">Cr\u00e8me crue vanill\u00e9e<\/h2>\n<ul class=\"recipe-ingredients__items\">\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/creme_888\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333267\">100 g de cr\u00e8me crue<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/vanille_859\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333268\">1 gousse de vanille de Madagascar<\/span><\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-ingredients__items-step\">\n<h2 class=\"recipe-ingredients__items-title\">Pommes confites 1\u00e8re cuisson<\/h2>\n<ul class=\"recipe-ingredients__items\">\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/pomme_1016\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333269\">1 440 g de pommes Royal Gala<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/vanille_859\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333270\">1 gousse de vanille de Madagascar<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/beurre_825\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333271\">125 g de beurre doux<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333272\">80 g de sucre semoule<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-ingredients__items-step\">\n<h2 class=\"recipe-ingredients__items-title\">Jus pectin\u00e9<\/h2>\n<ul class=\"recipe-ingredients__items\">\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333273\">60 g d&rsquo;eau<\/span><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/vanille_859\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333274\">6 g d&rsquo;extrait de vanille avec graines<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333275\">5 g de jus de citron jaune<\/span><\/li>\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/beurre_825\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333276\">10 g de beurre doux<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333277\">32 g de sucre semoule<\/span><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333278\">2 g de pectine NH<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-ingredients__items-step\">\n<h2 class=\"recipe-ingredients__items-title\">Pommes confites 2\u00e8me cuisson<\/h2>\n<ul class=\"recipe-ingredients__items\">\n<li class=\"recipe-ingredients__item\"><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/pomme_1016\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333279\">970 g de quartiers de pommes confits<\/span><\/a><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333280\">90 g de sucre semoule<\/span><\/li>\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333281\">40 g de jus pectin\u00e9<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-ingredients__items-step\">\n<h2 class=\"recipe-ingredients__items-title\">Montage et finitions<\/h2>\n<ul class=\"recipe-ingredients__items\">\n<li class=\"recipe-ingredients__item\"><span class=\"recipe-ingredients__item-label\" data-rid=\"333282\">Graines de sarrasin torr\u00e9fi\u00e9es<\/span><\/li>\n<\/ul>\n<\/div>\n<h3><\/h3>\n<h3 class=\"recipe-steps__step-title\">\u00c9tape 1 : P\u00e2te sucr\u00e9e sans fon\u00e7age<\/h3>\n<div class=\"recipe-steps__instruction\">\n<div class=\"recipe-steps__instruction-body\">\n<div class=\"rich-text\">\n<p>Mettre le <a href=\"https:\/\/www.academiedugout.fr\/glossaire\/beurre-pommade_9\">beurre en pommade<\/a>. Ajouter le sucre glace tamis\u00e9, m\u00e9langer.<\/p>\n<p>Ajouter la farine et le sel, homog\u00e9n\u00e9iser.<\/p>\n<p>\u00c0 l\u2019aide d\u2019une <a href=\"https:\/\/www.academiedugout.fr\/ustensiles\/poche-a-douille_987\">poche \u00e0 douille<\/a>, dresser 210 g d\u2019appareil dans un cercle de 16 cm de diam\u00e8tre. Cuire 35 minutes \u00e0 170\u00b0C.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-steps__step\">\n<h3 class=\"recipe-steps__step-title\">\u00c9tape 2 : Cr\u00e8me crue vanill\u00e9e<\/h3>\n<div class=\"recipe-steps__instruction\">\n<div class=\"recipe-steps__instruction-body\">\n<div class=\"rich-text\">\n<p>M\u00e9langer la cr\u00e8me et la vanille ; r\u00e9server.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-steps__step\">\n<h3 class=\"recipe-steps__step-title\">\u00c9tape 3 : Pommes confites 1\u00e8re cuisson<\/h3>\n<div class=\"recipe-steps__instruction\">\n<div class=\"recipe-steps__instruction-body\">\n<div class=\"rich-text\">\n<p>\u00c9plucher, \u00e9p\u00e9piner les pommes et les couper en quartiers. Les disposer dans un r\u00e9cipient, saupoudrer le sucre semoule, ajouter le beurre doux et les gousses de vanille fendues et gratt\u00e9es.<\/p>\n<p>Couvrir avec un papier aluminium et cuire 45 minutes \u00e0 180\u00b0C. \u00c9goutter en sortie de cuisson.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-steps__step\">\n<h3 class=\"recipe-steps__step-title\">\u00c9tape 4 : Jus pectin\u00e9<\/h3>\n<div class=\"recipe-steps__instruction\">\n<div class=\"recipe-steps__instruction-body\">\n<div class=\"rich-text\">\n<p>Porter l\u2019eau, l\u2019extrait de vanille, le jus de citron et le beurre \u00e0 45\u00b0C.<\/p>\n<p>Ajouter le sucre semoule et la <a href=\"https:\/\/www.academiedugout.fr\/recettes\/tarte-tatin_15428_2?mc_cid=ebe41c5083#\/404\/link-empty\">pectine<\/a> pr\u00e9alablement m\u00e9lang\u00e9s, donner une \u00e9bullition. R\u00e9server.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-steps__step\">\n<h3 class=\"recipe-steps__step-title\">\u00c9tape 5 : Pommes confites 2\u00e8me cuisson<\/h3>\n<div class=\"recipe-steps__instruction\">\n<div class=\"recipe-steps__instruction-body\">\n<div class=\"rich-text\">\n<p>R\u00e9aliser un <a href=\"https:\/\/www.academiedugout.fr\/recettes\/caramel-a-sec_6889_2\">caramel \u00e0 sec<\/a> avec le sucre semoule, couler pour refroidir \u00e0 temp\u00e9rature ambiante, mixer en poudre. Dans le fond d\u2019un moule \u00e0 tatin de 16 cm de diam\u00e8tre saupoudrer 45 g de poudre de caramel.<\/p>\n<p>Disposer les quartiers de pommes \u00ab confits \u00bb en rosaces, saupoudrer \u00e0 nouveau 10 g de poudre de caramel et couler 20 g de jus pectin\u00e9. Cuire \u00e0 couvert 45 minutes dans un four ventil\u00e9 \u00e0 180\u00b0C. Hors du four, refroidir \u00e0 temp\u00e9rature ambiante.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-steps__step\">\n<h3 class=\"recipe-steps__step-title\">\u00c9tape 6 : Montage et finitions<\/h3>\n<div class=\"recipe-steps__instruction\">\n<div class=\"recipe-steps__instruction-body\">\n<div class=\"rich-text\">\n<p>Sur le sabl\u00e9 croustillant, dresser 100 g de cr\u00e8me crue vanill\u00e9e \u00e0 l\u2019aide d\u2019une poche sans douille. D\u00e9mouler le palet de pommes cuites au caramel et le d\u00e9poser d\u00e9licatement sur le sabl\u00e9 garni de cr\u00e8me. Saupoudrer de quelques graines de sarrasin torr\u00e9fi\u00e9es pour le d\u00e9cor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e2te sucr\u00e9e sans fon\u00e7age 115 g de beurre doux 50 g de sucre glace tamis\u00e9 110 g de farine T 55 1 g de sel fin Cr\u00e8me crue vanill\u00e9e 100 g de cr\u00e8me crue 1 gousse de vanille de Madagascar Pommes confites 1\u00e8re cuisson 1 440 g de pommes Royal Gala 1 gousse de vanille [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4604],"tags":[],"class_list":["post-24625","post","type-post","status-publish","format-standard","hentry","category-non-classifiee"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/posts\/24625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/comments?post=24625"}],"version-history":[{"count":2,"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/posts\/24625\/revisions"}],"predecessor-version":[{"id":24629,"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/posts\/24625\/revisions\/24629"}],"wp:attachment":[{"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/media?parent=24625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/categories?post=24625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookyourlife.nl\/fr\/wp-json\/wp\/v2\/tags?post=24625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}