{"id":344,"date":"2020-04-10T22:14:47","date_gmt":"2020-04-10T21:14:47","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=344"},"modified":"2020-05-01T18:08:46","modified_gmt":"2020-05-01T17:08:46","slug":"tarte-au-sucre","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2020\/04\/10\/tarte-au-sucre\/","title":{"rendered":"Tarte au sucre"},"content":{"rendered":"\n<p><strong>Ingr\u00e9dients :<\/strong><br>250 grammes de farine<br>2 \u0153ufs<br>100 grammes de beurre<br>15 grammes de levure boulang\u00e8re<br>1 cuill\u00e8re \u00e0 soupe de sucre<br>1 pinc\u00e9 de sel<br>1 tasse d&rsquo;eau ti\u00e8de<br>Du sucre roux<br>50 grammes de beurre ou de cr\u00e8me<\/p>\n\n\n\n<p><strong>Pr\u00e9paration :<\/strong><br>D\u00e9layer la levure avec le sucre dans la tasse d&rsquo;eau ti\u00e8de (ne pas d\u00e9passer 40\u00b0C, pour ne pas supprimer l&rsquo;action de la levure), et laisser reposer.<br>Dans un saladier, verser la farine, le sel et m\u00e9langer les deux (la levure ne doit pas \u00eatre en contact avec le sel).<br>Faire un creux dans le saladier, et y casser les deux \u0153ufs. D\u00e9layer avec une cuill\u00e8re en bois, puis ajouter le beurre tr\u00e8s mou.<br>Continuer \u00e0 d\u00e9layer, puis ajouter le m\u00e9lange avec la levure.<br>La p\u00e2te obtenu doit \u00eatre un peu molle. Si toute la farine n&rsquo;a pas \u00e9t\u00e9 absorb\u00e9e, rajouter un peu d&rsquo;eau (une cuill\u00e8re \u00e0 soupe).<br>Travailler soigneusement la p\u00e2te \u00e0 la main, en la battant et en la soulevant pour incorporer de l&rsquo;air.<br>Laisser la p\u00e2te lever couverte d&rsquo;un torchon dans un endroit ti\u00e8de.<br>Abaisser la p\u00e2te en 2 tartes de 1 \u00e0 1,5cm d\u2019\u00e9paisseur sur une t\u00f4le chacune avec du papier sulfuris\u00e9. Laisser lever.<br>Poudrer largement de sucre roux et r\u00e9partir quelques morceaux de beurre sur le dessus, ou arroser de cr\u00e8me.<br>Faire cuire chaque tarte pendant 15 minutes, \u00e0 180\u00b0C (Thermostat 6).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients :250 grammes de farine2 \u0153ufs100 grammes de beurre15 grammes de levure boulang\u00e8re1 cuill\u00e8re \u00e0 soupe de sucre1 pinc\u00e9 de sel1 tasse d&rsquo;eau ti\u00e8deDu sucre roux50 grammes de beurre ou de cr\u00e8me Pr\u00e9paration :D\u00e9layer la levure avec le sucre dans la tasse d&rsquo;eau ti\u00e8de (ne pas d\u00e9passer 40\u00b0C, pour ne pas supprimer l&rsquo;action de la [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[10],"tags":[91,48],"class_list":["post-344","post","type-post","status-publish","format-standard","hentry","category-dessert","tag-sucre","tag-tarte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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