{"id":1159,"date":"2021-04-19T17:01:29","date_gmt":"2021-04-19T17:01:29","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1159"},"modified":"2021-04-19T17:03:56","modified_gmt":"2021-04-19T17:03:56","slug":"tatin-tart-with-pears","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/tatin-tart-with-pears\/","title":{"rendered":"Tart\u0103 Tatin cu Pere"},"content":{"rendered":"
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Tart\u0103 tatin cu pere<\/h2>\n
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Tarta Tatin este un desert francez care a fost realizat accidental de surorile Tatin care l-au inventat \u0219i l-au servit \u00een hotelul lor. Tarte Tatin a fost creat\u0103 accidental la H\u00f4tel Tatin, condus de dou\u0103 surori, St\u00e9phanie \u0219i Caroline Tatin \u00een Lamotte-Beuvron \u00een anii 1880. Stephanie a \u00eenceput s\u0103 g\u0103teasc\u0103 o pl\u0103cint\u0103 tradi\u021bional\u0103 cu mere, dar a l\u0103sat merele g\u0103tite \u00een caramel (unt + zah\u0103r) prea mult timp. A \u00eencercat s\u0103 salveze totul pun\u00e2nd baza de foietaj deasupra crati\u021bei cu mere \u0219i a introdus crati\u021ba \u00een cuptor. Dup\u0103 ce a \u00eentors tarta cu capul \u00een jos, a fost surprins\u0103 s\u0103 afle c\u00e2t de mult au apreciat oaspe\u021bii hotelului desertul. \u00cen timp ce se coc, zah\u0103rul \u0219i untul creeaz\u0103 un caramel delicios care devine topping atunci c\u00e2nd tarta este inversat\u0103 pe o farfurie. Cercet\u0103rile sugereaz\u0103 c\u0103, \u00een timp ce tarta a devenit o specialitate a hotelului Tatin dar surorile nu \u0219i-au propus s\u0103 creeze un \u201efel de m\u00e2ncare de semn\u0103tur\u0103\u201d; nu au scris niciodat\u0103 o carte de bucate \u0219i nu au publicat re\u021beta; nici m\u0103car nu au numit-o tarte Tatin. <\/span>
<\/div>Tarta a devenit un fel de m\u00e2ncare de semn\u0103tur\u0103<\/a>\u00a0a hotelului Tatin. Istoricii \u0219i gurmanzii s-au contrazis dac\u0103 este o crea\u021bie autentic\u0103 a domni\u015foarei Tatin sau o \u00eencercare a unei versiuni \u00eembun\u0103t\u0103\u021bite a \"tarte solognote\", un fel de m\u00e2ncare tradi\u021bional numit dup\u0103 regiunea Sologne care \u00eenconjoar\u0103 Lamotte-Beuvron. Cercet\u0103rile sugereaz\u0103 c\u0103, \u00een timp ce tarta a devenit o specialitate a hotelului Tatin, surorile nu \u0219i-au propus s\u0103 creeze un \u201efel de m\u00e2ncare de semn\u0103tur\u0103\u201d; nu au scris niciodat\u0103 o carte de bucate sau \u0219i-au publicat re\u021beta; nici m\u0103car nu au numit-o niciodat\u0103\u00a0tarte Tatin<\/em>Aceast\u0103 recunoa\u0219tere le-a fost acordat\u0103 de Curnonsky<\/a>, faimos autor francez \u0219i epicure, precum \u0219i restaurantul parizian M<\/a>axim este dup\u0103 moartea surorilor.<\/span>
<\/div>Tarte Tatin is traditionnally made with apples, but other fruits, such as pears, prunes, peaches, apricots, berries can be used instead or in conjunction. An easy way to make a Tatin tart is using \u00a0your set to bake delicious tarts, starting on the stove top and finishing in the oven. One single dish for the whole recipe! First make the caramel on the heat, then use the same dish directly in the oven for baking the pie. Turn out and present your tarte tatin directly on the serving platter.\u00a0Emile Henry's products are made entirely by hand according to traditional methods and tell a beautiful family story, a story of tradition and qualities started in France year 1850.<\/span>
<\/div>Construit\u0103 din pasiune \u0219i dragoste pentru arta de a combina p\u0103m\u00e2ntul cu focul - pentru arta ceramicii, mica ocupa\u021bie a familiei Henry s-a transformat, \u00een timp, \u00eentr-o afacere de prestigiu cu recunoa\u0219tere interna\u021bional\u0103, datorit\u0103 faptului c\u0103 g\u0103titul, ustensilele \u0219i vasele produse de aceast\u0103 companie se disting prin calitate, utilitate, aspect \u0219i rezisten\u021b\u0103, fiind f\u0103r\u0103 \u00eendoial\u0103 o marc\u0103 de bun gust \u0219i eficien\u021b\u0103. \u00cen aceast\u0103 lun\u0103 pute\u021bi achizi\u021biona setul pentru tarte Tatin Emile Henry de la Kitchen Shop cu o reducere de 35% dac\u0103 sunte\u021bi membru Kitchen Shop.<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>Fran\u0163uzeasc\u0103<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>6<\/span><\/div>
Calories <\/span>354<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 4<\/span> pere<\/span><\/li>
  • 250<\/span> g<\/span> zah\u0103r din trestie<\/span><\/li>
  • 150<\/span> g<\/span> unt<\/span><\/li>
  • 400<\/span> g<\/span> aluat de foietaj<\/span><\/li>
  • 50<\/span> g<\/span> fulgi de migdale<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Mai \u00eent\u00e2i cur\u0103\u021ba\u021bi perele \u0219i semin\u021bele \u0219i apoi t\u0103ia\u021bi-le \u00een felii mai groase. <\/span><\/div><\/li>
    • Pre\u00eenc\u0103lzi\u021bi vasul Tatin la foc foarte mic timp de dou\u0103 minute (cel mai mic posibil), \u00eencerca\u021bi s\u0103 nu o face\u021bi mai mult de 2 minute.<\/span><\/div><\/li>
    • Ad\u0103uga\u021bi untul \u0219i l\u0103sa\u021bi-l s\u0103 se topeasc\u0103. C\u00e2nd untul este topit, ad\u0103uga\u021bi zah\u0103rul \u0219i amesteca\u021bi. L\u0103sa\u021bi caramelul la foc mic timp de 5-7 minute. C\u00e2nd caramelul este gata, opri\u021bi focul \u0219i ad\u0103uga\u021bi feliile de pere, apoi a\u0219eza\u021bi aluatul de foietaj deasupra.<\/span><\/div><\/li>
    • Coace\u021bi tarta timp de 20 de minute la 180 de grade, la foc mic. L\u0103sa\u021bi tarta s\u0103 se r\u0103ceasc\u0103 timp de 10 minute dup\u0103 ce o scoate\u021bi din cuptor. <\/span><\/div><\/li>
    • A\u0219eza\u021bi platoul de servire deasupra vasului \u0219i \u00eentoarce\u021bi tarta. Pentru a face acest lucru, \u021bine\u021bi simultan m\u00e2nerele \u0219i platoul de servire. \u00centoarce\u021bi-l spre voi printr-o mi\u0219care rapid\u0103 \u0219i scoate\u021bi vasul pentru a v\u0103 dezv\u0103lui tarta. Pres\u0103ra\u021bi ni\u0219te fulgi de migdale \u0219i bucura\u021bi-v\u0103 de tart\u0103!<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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      Keyword <\/span>french cuisine, french dessert, french dish, french food, french tart, french tatin tart, pear tatin tart, tatin, tatin tart<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":3,"loftocean-view-count":3202,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[126],"tags":[341,666,317,316,667,665,664,663,662],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1159"}],"collection":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/comments?post=1159"}],"version-history":[{"count":2,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1159\/revisions"}],"predecessor-version":[{"id":1169,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1159\/revisions\/1169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1162"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}