{"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":"2026-05-14T19:20:45","modified_gmt":"2026-05-14T17:20:45","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<h2 class=\"wp-block-heading\"><strong>Ingr\u00e9dients<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 grammes de farine<\/li>\n\n\n\n<li>2 \u0153ufs<\/li>\n\n\n\n<li>100 grammes de beurre<\/li>\n\n\n\n<li>15 grammes de levure boulang\u00e8re<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 soupe de sucre<\/li>\n\n\n\n<li>1 pinc\u00e9 de sel<\/li>\n\n\n\n<li>1 tasse d&rsquo;eau ti\u00e8de<\/li>\n\n\n\n<li>Du sucre roux<\/li>\n\n\n\n<li>50 grammes de beurre ou de cr\u00e8me<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pr\u00e9paration<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li>Dans un saladier, verser la farine, le sel et m\u00e9langer les deux (la levure ne doit pas \u00eatre en contact avec le sel).<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Continuer \u00e0 d\u00e9layer, puis ajouter le m\u00e9lange avec la levure.<\/li>\n\n\n\n<li>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).<\/li>\n\n\n\n<li>Travailler soigneusement la p\u00e2te \u00e0 la main, en la battant et en la soulevant pour incorporer de l&rsquo;air.<\/li>\n\n\n\n<li>Laisser la p\u00e2te lever couverte d&rsquo;un torchon dans un endroit ti\u00e8de.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Poudrer largement de sucre roux et r\u00e9partir quelques morceaux de beurre sur le dessus, ou arroser de cr\u00e8me.<\/li>\n\n\n\n<li>Faire cuire chaque tarte pendant 15 minutes, \u00e0 180\u00b0C (Thermostat 6).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration<\/p>\n","protected":false},"author":6,"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 v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tarte au sucre - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2020\/04\/10\/tarte-au-sucre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarte au sucre - 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