{"id":58,"date":"2010-10-11T20:38:00","date_gmt":"2010-10-11T18:38:00","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=58"},"modified":"2018-09-02T18:25:58","modified_gmt":"2018-09-02T16:25:58","slug":"pate-brisee-et-pate-sablee","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/pate-brisee-et-pate-sablee\/","title":{"rendered":"P\u00e2te bris\u00e9e et p\u00e2te sabl\u00e9e"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_665_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\">P\u00e2te bris\u00e9e<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_899_562\">\n<div class=\"style\">\n<p class=\"paragraph_style_2\">Sabler avec les mains 500g de farine + 250g de beurre (sortant du frigo mais coup\u00e9 en lamelles). Ajouter 2 cuil. \u00e0 potage de sucre glace (si p\u00e2te sucr\u00e9e) ou 1 cuil. \u00e0 caf\u00e9 de sel (si p\u00e2te sal\u00e9e). Lier la p\u00e2te avec 5 cl d\u2019eau glac\u00e9e. Laisser reposer 1 heure avant d\u2019\u00e9taler.<\/p>\n<p class=\"paragraph_style_1\">P\u00e2te sabl\u00e9e<\/p>\n<p class=\"paragraph_style_3\">(pour tarte avec fond cuit \u00e0 blanc) Battre ensemble 150g de beurre ramolli + 100g de sucre glace + 1 \u0153uf + 1 sucre vanill\u00e9 +<\/p>\n<p class=\"paragraph_style_3\">2 cuil. d\u2019eau glac\u00e9e. Ajouter 50g de poudre d\u2019amande + 250g de farine. Laisser reposer au frigo avant de s\u2019en servir.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e2te bris\u00e9e Sabler avec les mains 500g de farine + 250g de beurre (sortant du frigo mais coup\u00e9 en lamelles). Ajouter 2 cuil. \u00e0 potage de sucre glace (si p\u00e2te&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/pate-brisee-et-pate-sablee\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-58","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-de-base"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/58","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=58"}],"version-history":[{"count":1,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":59,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/58\/revisions\/59"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}