{"id":3682,"date":"2017-05-04T13:29:23","date_gmt":"2017-05-04T13:29:23","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3682"},"modified":"2024-04-15T18:14:34","modified_gmt":"2024-04-15T16:14:34","slug":"pastis-tatin","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-tatin\/","title":{"rendered":"Past\u00eds Tatin"},"content":{"rendered":"<p>Avui el Forner d&#039;Alella prepara una recepta de Tarta Tatin que com sabr\u00e0s \u00e9s un past\u00eds franc\u00e8s conegut mundialment i que est\u00e0 elaborat amb Pomes i Caramel l\u00edquid. Est\u00e0 deliciosa i si mai t&#039;has atrevit a fer un past\u00eds comen\u00e7a amb aquest ja que \u00e9s super f\u00e0cil de fer i sorprendr\u00e0s gratament els teus.<\/p>\n\n\n\n<div id=\"schema-videoobject\" class=\"video-container\"><iframe src=\"https:\/\/www.youtube.com\/embed\/_lN_BWBjuXs?rel=0&amp;amp\" width=\"853\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Massa de Pasta Brisa rodona<\/li><li>1 kg. Pomes Golden<\/li><li>75 grs. Mantega<\/li><li>200 grs. Sucre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Pelem les pomes i les tallem en quatre trossos, traient tamb\u00e9 el cor.<\/li><li>Posem la mantega en una paella i quan es fongui afegim el sucre i amb el foc molt baix remenem sempre perqu\u00e8 no s&#039;enganxi el sucre.<\/li><li>Quan comenci a daurar-se i tinguem gaireb\u00e9 un caramel apagarem el foc.<\/li><li>Untem la base i els costats del motlle amb mantega.<\/li><li>Distribu\u00efm el caramel per tota la base del motlle ia sobre les cambres de poma amb la part rodona a baix. Cal omplir tots els buits amb m\u00e9s trossets de poma. Ha de quedar completament cobert tot el motlle amb pomes.<\/li><li>Hem preescalfat el forn a 200 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 20 minuts. Traiem el motlle del forn amb molt de compte i deixem refredar una mica.<\/li><li>Posem la massa brisa per la part de sobre de les pomes procurant cobrir tota la vora del motlle i emp\u00e8nyer la massa brisa cap a dins del motlle. Punxem amb una forquilla la massa brisa.<\/li><li>Incorporem de nou el past\u00eds al forn, ara a 170 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 30 minuts. Dep\u00e8n de cada forn, ha de quedar dauradeta.<\/li><li>Deixarem entebeir el past\u00eds. Per desemmotllar-la hi posarem un plat a sobre i donarem la volta com si fos una truita. Cal anar amb molt de compte ja que podria sortir una mica de caramel i ens podr\u00edem cremar.<\/li><li>Aquest past\u00eds es pren una mica calent. Es pot escalfar al microones o b\u00e9 al forn.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Tarta Tat\u00edn per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy el Forner de Alella prepara una receta de Tarta Tatin que como sabr\u00e1s es una tarta francesa conocida mundialmente y que est\u00e1 elaborada con Manzanas y Caramelo l\u00edquido. Est\u00e1 deliciosa y si nunca te has atrevido a hacer una tarta empieza con \u00e9sta ya que es super f\u00e1cil de hacer y sorprender\u00e1s gratamente a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[3115,3116,3117],"class_list":["post-3682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-pastel-con-manzanas-y-caramelo-liquido","tag-pastel-manzanas","tag-tarta-tatin"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=3682"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3682\/revisions"}],"predecessor-version":[{"id":9407,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3682\/revisions\/9407"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9404"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}