{"id":28871,"date":"2020-03-08T19:15:51","date_gmt":"2020-03-08T18:15:51","guid":{"rendered":"http:\/\/simond.ch\/recettes\/?p=28871"},"modified":"2023-12-09T16:21:07","modified_gmt":"2023-12-09T15:21:07","slug":"tarte-tatin","status":"publish","type":"post","link":"https:\/\/simond.ch\/recettes\/tarte-tatin\/","title":{"rendered":"Tarte Tatin"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Pour une tarte<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 portion de p\u00e2te \u00e0 g\u00e2teau<\/li>\n\n\n\n<li>6 pommes<\/li>\n\n\n\n<li>100g de sucre<\/li>\n\n\n\n<li>30g de beurre<\/li>\n\n\n\n<li>1 f\u00e8ve de tonka (ou un peu de cannelle)<\/li>\n<\/ul>\n\n\n\n<p>Peler les pommes, les couper en quartiers (ev. couper encore les quartiers en deux).<\/p>\n\n\n\n<p>Dans une po\u00eale en inox (sinon dans une casserole), chauffer le sucre jusqu&rsquo;\u00e0 caram\u00e9lisation.<br>Ajouter le beurre puis les pommes puis la f\u00e8ve r\u00e2p\u00e9e (ou la cannelle).<br> Si le caramel fait des morceaux, ajouter un tout petit peu d&rsquo;eau.<br> Laisser cuire quelques minutes en remuant.<\/p>\n\n\n\n<p>Egoutter le jus, d\u00e9poser la p\u00e2te \u00e0 g\u00e2teau sur les pommes (si vous avez cuit les pommes dans une po\u00eale, sinon d\u00e9poser les pommes dans une plaque \u00e0 g\u00e2teau).<br> Cuire au four 20 minutes \u00e0 185\u00b0.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"576\" data-id=\"29373\" src=\"https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin2.jpg\" alt=\"\" class=\"wp-image-29373\" srcset=\"https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin2.jpg 768w, https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin2-300x225.jpg 300w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"770\" data-id=\"29374\" src=\"https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin-1024x770.jpg\" alt=\"\" class=\"wp-image-29374\" srcset=\"https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin-1024x770.jpg 1024w, https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin-300x226.jpg 300w, https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin-768x578.jpg 768w, https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin-1536x1155.jpg 1536w, https:\/\/simond.ch\/recettes\/wp-content\/uploads\/2023\/12\/tatin-2048x1540.jpg 2048w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pour une tarte Peler les pommes, les couper en quartiers (ev. couper encore les quartiers en deux). Dans une po\u00eale en inox (sinon dans une casserole), chauffer le sucre jusqu&rsquo;\u00e0 caram\u00e9lisation.Ajouter le beurre puis les pommes puis la f\u00e8ve r\u00e2p\u00e9e (ou la cannelle). Si le caramel fait des morceaux, ajouter un tout petit peu d&rsquo;eau. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/simond.ch\/recettes\/tarte-tatin\/\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Tarte Tatin&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":28872,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-28871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/posts\/28871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/comments?post=28871"}],"version-history":[{"count":5,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/posts\/28871\/revisions"}],"predecessor-version":[{"id":29375,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/posts\/28871\/revisions\/29375"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/media\/28872"}],"wp:attachment":[{"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/media?parent=28871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/categories?post=28871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/simond.ch\/recettes\/wp-json\/wp\/v2\/tags?post=28871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}