{"id":1526,"date":"2017-05-24T16:58:03","date_gmt":"2017-05-24T15:58:03","guid":{"rendered":"http:\/\/escaleamap.free.fr\/?p=1526"},"modified":"2017-05-24T16:58:03","modified_gmt":"2017-05-24T15:58:03","slug":"tarte-aux-pommes-caramelisees-testee-et-approuvee","status":"publish","type":"post","link":"https:\/\/escale-amap.fr\/index.php\/recettes\/tarte-aux-pommes-caramelisees-testee-et-approuvee\/","title":{"rendered":"Tarte aux pommes caram\u00e9lis\u00e9es ( test\u00e9e et approuv\u00e9e ! )"},"content":{"rendered":"<p>Recette de David Oliveira et S\u00e9bastien Dumotier<\/p>\n<p><strong>Pour 8 \u00e0 10 parts<\/strong><\/p>\n<ul>\n<li>P\u00e2te feuillet\u00e9e 1 pi\u00e8ce<\/li>\n<li>Sucre 200 grammes<\/li>\n<li>Pommes 1,3 kilogramme<\/li>\n<li>Rhum 20 ml<\/li>\n<li>Vanille (extrait) 3 cuiller\u00e9es \u00e0 caf\u00e9<\/li>\n<li>Cannelle 1 cuiller\u00e9e \u00e0 caf\u00e9<\/li>\n<\/ul>\n<p><strong>Mat\u00e9riel<\/strong><\/p>\n<p>Moule \u00e0 tarte de 32 cm de diam\u00e8tre<\/p>\n<p><strong>Temps de cuisson 35 minutes<\/strong><\/p>\n<p>P\u00e8le les pommes et \u00e9vide-les. Coupe-les en deux et r\u00e9serve-les.<\/p>\n<p>Fonce le moule avec la p\u00e2te feuillet\u00e9e, inutile de le beurrer.<\/p>\n<p>Dans une po\u00eale, verse le sucre afin de r\u00e9aliser un caramel sec.<\/p>\n<p>Fais cuire le sucre \u00e0 feu doux sans m\u00e9langer, lorsque le caramel commence \u00e0 dorer, ajoute tes pommes et fais les revenir une dizaine de minutes. Ajoute le rhum, l\u2019extrait de vanille et la cannelle, m\u00e9lange \u00e0 feu doux.<\/p>\n<p>Pr\u00e9chauffe le four \u00e0 180 \u00b0C. Garnis ensuite le fond de p\u00e2te avec les pommes. Utilise le caramel restant pour napper le tout.<\/p>\n<p>Mets la tarte \u00e0 cuire au four 35 minutes \u00e0 180 \u00b0C, le caramel va durcir la p\u00e2te.<\/p>\n<p>D\u00e9moule la tarte \u00e0 la sortie du four afin que le caramel ne colle pas au moule en refroidissant.<\/p>\n<p>Servir ti\u00e8de, accompagn\u00e9e de cr\u00e8me fra\u00eeche ou d\u2019une boule de glace.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de David Oliveira et S\u00e9bastien Dumotier Pour 8 \u00e0 10 parts P\u00e2te feuillet\u00e9e 1 pi\u00e8ce Sucre 200 grammes Pommes 1,3 kilogramme Rhum 20 ml Vanille (extrait) 3 cuiller\u00e9es \u00e0 caf\u00e9 Cannelle 1 cuiller\u00e9e \u00e0 caf\u00e9 Mat\u00e9riel Moule \u00e0 tarte &hellip; <a href=\"https:\/\/escale-amap.fr\/index.php\/recettes\/tarte-aux-pommes-caramelisees-testee-et-approuvee\/\">Continuer la lecture <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1526","post","type-post","status-publish","format-standard","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/posts\/1526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1526"}],"version-history":[{"count":0,"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/posts\/1526\/revisions"}],"wp:attachment":[{"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/escale-amap.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}