{"id":900,"date":"2010-09-03T14:54:00","date_gmt":"2010-09-03T12:54:00","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=900"},"modified":"2019-10-19T17:17:36","modified_gmt":"2019-10-19T15:17:36","slug":"la-cerise-en-tarte","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/la-cerise-en-tarte\/","title":{"rendered":"La cerise en tarte"},"content":{"rendered":"<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<p class=\"paragraph_style_2\">P\u00e2te sabl\u00e9e<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">250g de farine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">150g de sucre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">60g de pistache d\u00e9cortiqu\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">quelques gouttes d\u2019extrait de pistache d\u00e9lay\u00e9es dans 2 cuill\u00e8res \u00e0 caf\u00e9 d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 oeuf<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\">Garniture<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">500g de cerises fraiches ou surgel\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de sucre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Vitpris ou Priz (25g)<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_6\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_7\">La veille<\/p>\n<p class=\"paragraph_style_7\">P\u00e2te sabl\u00e9e : m\u00e9langer vivement tous les ingr\u00e9dients et r\u00e9server au frais dans un papier film.<\/p>\n<p class=\"paragraph_style_7\">Garniture : dans une casserole, faire cuire \u00e0 petits fr\u00e9missements les cerises pendant 1\u20442 heure. M\u00e9langer le vitpris avec 50 gr de sucre, ajouter aux cerises et porter \u00e0 \u00e9bullition pendant 2 min, incorporer le sucre restant, porter le tout \u00e0 \u00e9bullition pendant 4 min<\/p>\n<p class=\"paragraph_style_7\">Verser dans un r\u00e9cipient, couvrir puis r\u00e9server au froid. Abaisser la p\u00e2te \u00e0 4 mm d\u2019\u00e9paisseur, foncer un moule, garnir avec les cerises.<\/p>\n<p class=\"paragraph_style_7\">Dans la p\u00e2te restante d\u00e9couper des bandes de 1 cm de large. Garnir le dessus de la tarte avec ces bandes en croisillons.<\/p>\n<p class=\"paragraph_style_7\">R\u00e9server au froid pendant 24 heures.<\/p>\n<p class=\"paragraph_style_7\">Le jour m\u00eame Dorer la tarte. Cuire dans un four pr\u00e9chauff\u00e9 (si possible \u00e0 chaleur tournante) \u00e0 150\u00b0 pendant 45 mn<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : P\u00e2te sabl\u00e9e 250g de farine 150g de sucre 60g de pistache d\u00e9cortiqu\u00e9e 200g de beurre quelques gouttes d\u2019extrait de pistache d\u00e9lay\u00e9es dans 2 cuill\u00e8res \u00e0 caf\u00e9 d\u2019eau 1&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/la-cerise-en-tarte\/\">[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":[7],"tags":[],"class_list":["post-900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-aux-fruits"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/900","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=900"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/900\/revisions"}],"predecessor-version":[{"id":1619,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/900\/revisions\/1619"}],"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=900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}