{"id":18241,"date":"2014-07-10T10:00:00","date_gmt":"2014-07-10T10:00:00","guid":{"rendered":"https:\/\/lagourmandista.pixelbot.com.mx\/tarte-tatin\/"},"modified":"2014-07-10T10:00:00","modified_gmt":"2014-07-10T10:00:00","slug":"tarte-tatin","status":"publish","type":"post","link":"https:\/\/lagourmandista.pixelbot.com.mx\/fr\/tarte-tatin\/","title":{"rendered":"La Recette Facile et Rapide de la Tarte Tatin Traditionnelle"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Un classique de la gastronomie fran\u00e7aise dont sa d\u00e9gustation est toujours un vrai r\u00e9gal. Il y a quelque temps, une de nos amiti\u00e9s nous a montr\u00e9 la Tatin qu\u2019elle consid\u00e8re la meilleure sur Paris et je peux le confirmer. Elle \u00e9tait hyper bonne. Alors, comme attendu, j\u2019\u00e9tais curieuse et ma recherche commen\u00e7a par ici et par l\u00e0. J\u2019ai trouv\u00e9 pas mal des recettes, mais voil\u00e0 ce que j\u2019ai fait pour la mienne\u2026 miam, miam !<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tarta-tatin-02.jpg\" alt=\"Tarte Tatin\" class=\"wp-image-18237\" srcset=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tarta-tatin-02.jpg 768w, https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/tarta-tatin-02-225x300.jpg 225w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tarte Tatin<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Une tarte que tout le monde aime et que parfois on peut penser que c&rsquo;est trop difficile \u00e0 pr\u00e9parer. Il faut seulement un peu de temps et de patience.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de Pr\u00e9paration 20 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de Cuisson 50 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de Repos 1 hour 10 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps Total 2 hours 20 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Service: Dessert<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuisine: Fran\u00e7aise<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mot Cl\u00e9: cuisine traditionnelle fran\u00e7aise, fait maison, p\u00e2tisserie fran\u00e7aise, tartes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Portions: 8<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ustensiles<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bol de taille grande<\/li>\n\n\n<li>Fouet<\/li>\n\n\n<li>Spatule<\/li>\n\n\n<li>2 Fourchettes<\/li>\n\n\n<li>2 petits bols<\/li>\n\n\n<li>Film alimentaire<\/li>\n\n\n<li>Po\u00eale en fonte ou moule \u00e0 tatin<\/li>\n\n\n<li>\u00c9conome<\/li>\n\n\n<li>Rouleau \u00e0 p\u00e2tisserie<\/li>\n\n\n<li>Cuill\u00e8re en bois<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Pour la couverture aux pommes :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Kg pommes Reinette grise du Canada<\/li>\n\n\n<li>200 g sucre en poudre<\/li>\n\n\n<li>100 g beurre<\/li>\n\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pour la p\u00e2te bris\u00e9e :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g beurre<\/li>\n\n\n<li>1 g sel<\/li>\n\n\n<li>75 g sucre glace<\/li>\n\n\n<li>220 g farine de bl\u00e9 T55<\/li>\n\n\n<li>2 g levure chimique<\/li>\n\n\n<li>1 \u0153uf<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>D\u2019abord, on commencez avec les ingr\u00e9dients pour la p\u00e2te bris\u00e9e. Pour \u00e7a, mettez \u00e0 fondre au Bain Marie le beurre en remuant avec un fouet. Une fois bien fondu, sortez du Bain Marie, ajoutez le sel et incorporez-le. Puis, ajoutez le sucre glace pour l\u2019incorporer de la m\u00eame fa\u00e7on.<\/li>\n\n\n<li>Ajoutez maintenant la farine tamis\u00e9e et incorporez-la peu \u00e0 peu. Laissez que la p\u00e2te commence \u00e0 se former. Changez le fouet pour une spatule.<\/li>\n\n\n<li>Incorporez la levure chimique.<\/li>\n\n\n<li>\u00c0 la fourchette, battez l\u2019\u0153uf dans un autre bol et puis versez-le sur la p\u00e2te pour son incorporation et m\u00e9lange jusqu\u2019\u00e0 l\u2019obtention d\u2019une boule homog\u00e8ne.<\/li>\n\n\n<li>Aplatissez un peu et laissez reposer pendant une demie heure au frigo envelopp\u00e9 dans du film \u00e9tirable alimentaire.<\/li>\n\n\n<li>S\u00e9par\u00e9ment, et pendant que la p\u00e2te se repose au frais, on pr\u00e9parera les pommes caram\u00e9lis\u00e9es. Pour le faire, \u00e9pluchez les pommes, enlevez le coeur et coupez en morceaux grands.<\/li>\n\n\n<li>Dans une po\u00eale qui puisse aller au four comme de la fonte ou un moule \u00e0 tatin qui puisse aussi aller sur le feu de votre plaque de cuisson, ajoutez le sucre \u00e0 feu vif et quand le caramel arrive \u00e0 une coloration dor\u00e9 claire et qu\u2019il commence \u00e0 bouillir, ajoutez le beurre et incorporez-le. Ensuite, ajoutez les morceaux de pomme et laissez cuire pendant 20 minutes environ \u00e0 feu moyen en arrosant avec le caramel au beurre pour que \u00e7a colore les pommes uniform\u00e9ment et que ni les pommes ni le caramel se br\u00fblent. Quand les pommes prennent une belle coloration et qu\u2019elles deviennent tendres, sortez du feu, distribuez-les en une couche et laissez refroidir au frais pendant une heure.<\/li>\n\n\n<li>Une fois que tout soit bien frais et repos\u00e9, vous pouvez monter la tarte.<\/li>\n\n\n<li>\u00c9talez la p\u00e2te \u00e0 l\u2019\u00e9paisseur de 3 cm. environ. Il faut que la p\u00e2te couvre compl\u00e8tement le dessus du plat. Faites des petits trous sur la p\u00e2te avec une fourchette.<\/li>\n\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">0. Enfournez \u00e0 180 \u00b0C jusqu\u2019\u00e0 une belle coloration de la p\u00e2te. Quand pr\u00eate, sortez la tarte et laissez ti\u00e9dir pour la d\u00e9mouler sur un plateau.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nutrition<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Calories: 486kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 215mg | Potassium: 178mg | Fiber: 4g | Sugar: 47g | Vitamin A: 722IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un classique de la gastronomie fran\u00e7aise dont sa d\u00e9gustation est toujours un vrai r\u00e9gal. Il y a quelque temps, une de nos amiti\u00e9s nous a montr\u00e9 la Tatin qu\u2019elle consid\u00e8re la meilleure sur Paris et\u2026<\/p>\n","protected":false},"author":2,"featured_media":18238,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1056,1053],"tags":[1560,1322,1561,1562],"class_list":["post-18241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-les-recettes","category-pour-cuisiner","tag-cuisine-traditionnelle-francaise-fr","tag-fait-maison-fr","tag-patisserie-francaise-fr","tag-tartes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Recette Facile et Rapide de la Tarte Tatin Traditionnelle - La Gourmandista<\/title>\n<meta name=\"description\" content=\"Vous ne disposez que de peu de temps pour pr\u00e9parer une d\u00e9licieuse Tarte Tatin ? 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