{"id":1887,"date":"2020-02-12T11:35:05","date_gmt":"2020-02-12T10:35:05","guid":{"rendered":"https:\/\/www.alcollot.fr\/Recettes\/?p=1887"},"modified":"2020-05-18T16:16:29","modified_gmt":"2020-05-18T14:16:29","slug":"tarte-a-la-compote-de-quetsches","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/tarte-a-la-compote-de-quetsches\/","title":{"rendered":"Tarte \u00e0 la compote de quetsches"},"content":{"rendered":"\n<p class=\"paragraph_style_1\">Pour un moule de 28 \u00e0 30 cm<\/p>\n<p class=\"paragraph_style_2\"><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li>400g de p\u00e2te bris\u00e9e sucr\u00e9e (voir recette de base)<\/li>\n<li>500g de quetsches<\/li>\n<li>sucre<\/li>\n<li>1 cuill\u00e8re \u00e0 potage de ma\u00efzena<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><strong>Pr\u00e9paration :<\/strong><\/p>\n<p class=\"paragraph_style_4\">D\u00e9noyauter les quetsches, les couper en 2, puis les faire cuire dans une casserole avec 10 cl d&rsquo;eau pendant 30 mn en surveillant. A la fin de la cuisson, il ne doit plus rester de liquide. Ajouter 100g de sucre ou plus suivant l&rsquo;acidit\u00e9 des fruits. Foncer un moule \u00e0 tarte avec la p\u00e2te, \u00e9taler sur le fond la ma\u00efzena + 2 cuill\u00e8res \u00e0 potage de sucre. Recouvrir avec les quetsches. Avec les chutes de p\u00e2te, confectionner des bandes de 1,5 cm de large et les entrecroiser sur le dessus des prunes. Saupoudrer de sucre et enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0-210\u00b0 (th 6 ou 7) suivant les fours et ce, pendant 40 \u00e0 45 mn.<\/p>\n<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div id=\"generic-title-attributes\" class=\"Title\"><strong>P\u00e2te bris\u00e9e sucr\u00e9e<\/strong><\/div>\n<div>\u00a0<\/div>\n<div class=\"Title\">pour 2 tartes de 30 cm<\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_899_655\">\n<div class=\"style\">\n<p class=\"paragraph_style_1\"><strong><em>Ingr\u00e9dients :<\/em><\/strong><\/p>\n<ul>\n<li>450g de farine<\/li>\n<li>50g de sucre<\/li>\n<li>2 sachets de sucre vanill\u00e9<\/li>\n<li>250g de beurre sortant du frigo<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<li>1 oeuf<\/li>\n<li>5 cl d&rsquo;eau<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><strong><em>Pr\u00e9paration :<\/em><\/strong><\/p>\n<p class=\"paragraph_style_1\">m\u00e9langer la farine + le sel + les sucres + le beurre en petits morceaux+ le sel pour obtenir un m\u00e9lange granuleux.<\/p>\n<p class=\"paragraph_style_1\">Ajouter l\u2019oeuf et l\u2019eau et m\u00e9langer vivement juste pendant quelques secondes (la p\u00e2te bris\u00e9e trop travaill\u00e9e devient dure \u00e0 la cuisson).<\/p>\n<p class=\"paragraph_style_1\">Pour mes tartes sucr\u00e9es \u00e0 blanc ou autres, je pr\u00e9f\u00e8re cette p\u00e2te \u00e0 la p\u00e2te sabl\u00e9e beaucoup plus difficile \u00e0 \u00e9taler.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour un moule de 28 \u00e0 30 cm Ingr\u00e9dients : 400g de p\u00e2te bris\u00e9e sucr\u00e9e (voir recette de base) 500g de quetsches sucre 1 cuill\u00e8re \u00e0 potage de ma\u00efzena Pr\u00e9paration&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/tarte-a-la-compote-de-quetsches\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":2,"featured_media":1973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tartes-gateaux-galettes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=1887"}],"version-history":[{"count":4,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1887\/revisions"}],"predecessor-version":[{"id":1891,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1887\/revisions\/1891"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/1973"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=1887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=1887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=1887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}