{"id":10548,"date":"2017-08-24T17:08:43","date_gmt":"2017-08-24T15:08:43","guid":{"rendered":"http:\/\/bahariclub.com\/?p=10548"},"modified":"2021-01-29T12:16:28","modified_gmt":"2021-01-29T10:16:28","slug":"tarte-tatin-pera","status":"publish","type":"post","link":"https:\/\/www.bahariclub.com\/ca\/tarte-tatin-pera\/","title":{"rendered":"LA TARTE TATIN DE PERA. COM LA PREPARO?"},"content":{"rendered":"<h3>Per a quantes persones ho preparo?<\/h3>\n<p>Dep\u00e8n de la gana! Lo ideal \u00e9s per a 8 persones.<\/p>\n<h3>Quins ingredients necessito?<\/h3>\n<p>80 g de mantega<\/p>\n<p>100 g de sucre<\/p>\n<p>de 6 a 10 peres, dep\u00e8n de la mida<\/p>\n<p>Pasta de full. Fer-la \u00e9s una mica complicat. Millor adquirir-la en una pastisseria de confian\u00e7a que en un supermercat<\/p>\n<p>Farina per estirar la pasta de full<\/p>\n<h3>I ara, qu\u00e8?<\/h3>\n<ul>\n<li>Pela, talla per la meitat i treu el cor de les pomes. Talla cada meitat en dos o tres trossos, segons la mida.<\/li>\n<li>Est\u00e9n de manera uniforme la mantega en un motlle de pastisseria d\u2019uns 20-25 cm. de di\u00e0metre que pugui anar al forn. Reparteix el sucre pel damunt. Cou a foc mitj\u00e0 fins que comenci a fer bombolles i el sucre comenci a quedar daurat. Retira-ho del foc.<\/li>\n<li>En aquest moment, fora del foc, reparteix els trossos de pera dins el motlle, fent pressi\u00f3 perqu\u00e8 quedin ben units. Si cal, posa-hi un pes a sobre. Cou a foc mitj\u00e0. Quan el sucre s\u2019enfosqueixi una mica m\u00e9s , retira-ho i reserva-ho.<\/li>\n<li>Escalfa-ho el forn a 180\u00ba.<\/li>\n<li>Amb un rodet de pastisseria, estira la massa de full que pr\u00e8viament, si has comprat congelada, haur\u00e0s descongelat. El gruix ha de ser d\u2019uns 3 mm.<\/li>\n<li>Talla-la formant un cercle m\u00e9s gran que el di\u00e0metre del motlle. Espera a que els talls de pera estiguin tebis. Deixa caure, centrat, el cercle de full damunt el motlle, introduint amb compte tota la part sobrant dels laterals entre els talls de pera i les parets del motlle.<\/li>\n<li>Amb un ganivet de punta, punxa la massa de full i introdueix el motlle al forn, aproximadament uns 35-40 minuts. La massa ha d\u2019assolir un lleuger color daurat.<\/li>\n<li>Treu-la del forn i deixa-la refredar. Quant estigui t\u00e8bia, dona-li, de cop, la volta col\u00b7locant-la damunt d\u2019un plat. Aix\u00ed, la base de pasta de full quedar\u00e0 a sota del past\u00eds. Els talls de pera s\u2019han de veure brillants i daurats. Si aquesta operaci\u00f3 es fa amb el past\u00eds encara calent, s\u2019enganxar\u00e0!<\/li>\n<\/ul>\n<p>Bon profit!<\/p>\n<h3><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Per a quantes persones ho preparo? Dep\u00e8n de la gana! Lo ideal \u00e9s per a 8 persones. Quins ingredients necessito? 80 g de mantega 100 g de sucre de 6 a 10 peres, dep\u00e8n de la mida Pasta de full. Fer-la \u00e9s una mica complicat. Millor adquirir-la en una pastisseria de confian\u00e7a que en un supermercat Farina per estirar la pasta de full I ara, qu\u00e8? Pela, talla per la meitat i treu el cor de les pomes. Talla cada meitat en dos o tres trossos, segons la mida. Est\u00e9n de manera uniforme la mantega en un motlle de pastisseria d\u2019uns 20-25 cm. de di\u00e0metre que pugui anar al forn. Reparteix el sucre pel damunt. Cou a foc mitj\u00e0 fins que comenci a fer bombolles i el sucre comenci a quedar daurat. Retira-ho del foc. En aquest moment, fora del foc, reparteix els trossos de pera dins el motlle, fent pressi\u00f3 perqu\u00e8 quedin ben units. Si cal, posa-hi un pes a sobre. Cou a foc mitj\u00e0. Quan el sucre s\u2019enfosqueixi una mica m\u00e9s , retira-ho i reserva-ho. Escalfa-ho el forn a 180\u00ba. Amb un rodet de pastisseria, estira la massa de full que pr\u00e8viament, si has comprat congelada, haur\u00e0s descongelat. El gruix ha de ser d\u2019uns 3 mm. Talla-la formant un cercle m\u00e9s gran que el di\u00e0metre del motlle. Espera a que els talls de pera estiguin tebis. Deixa caure, centrat, el cercle de full damunt el motlle, introduint amb compte tota la part sobrant dels laterals entre els talls de pera i les parets del motlle. Amb un ganivet de punta, punxa la massa de full i introdueix el motlle al forn, aproximadament uns 35-40 minuts. La massa ha d\u2019assolir un lleuger color daurat. Treu-la del forn i deixa-la refredar. Quant estigui t\u00e8bia, dona-li, de cop, la volta col\u00b7locant-la&#8230; <\/p>\n<p><a class=\"readmore\" href=\"https:\/\/www.bahariclub.com\/ca\/tarte-tatin-pera\/\">Continue Reading<\/a><\/p>\n","protected":false},"author":3,"featured_media":10544,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-10548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LA TARTE TATIN DE PERA. COM LA PREPARO? - Bahari Club<\/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:\/\/www.bahariclub.com\/tarte-tatin-pera\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LA TARTE TATIN DE PERA. COM LA PREPARO? - Bahari Club\" \/>\n<meta property=\"og:description\" content=\"Per a quantes persones ho preparo? Dep\u00e8n de la gana! Lo ideal \u00e9s per a 8 persones. Quins ingredients necessito? 80 g de mantega 100 g de sucre de 6 a 10 peres, dep\u00e8n de la mida Pasta de full. Fer-la \u00e9s una mica complicat. Millor adquirir-la en una pastisseria de confian\u00e7a que en un supermercat Farina per estirar la pasta de full I ara, qu\u00e8? Pela, talla per la meitat i treu el cor de les pomes. Talla cada meitat en dos o tres trossos, segons la mida. Est\u00e9n de manera uniforme la mantega en un motlle de pastisseria d\u2019uns 20-25 cm. de di\u00e0metre que pugui anar al forn. Reparteix el sucre pel damunt. Cou a foc mitj\u00e0 fins que comenci a fer bombolles i el sucre comenci a quedar daurat. Retira-ho del foc. En aquest moment, fora del foc, reparteix els trossos de pera dins el motlle, fent pressi\u00f3 perqu\u00e8 quedin ben units. Si cal, posa-hi un pes a sobre. Cou a foc mitj\u00e0. Quan el sucre s\u2019enfosqueixi una mica m\u00e9s , retira-ho i reserva-ho. Escalfa-ho el forn a 180\u00ba. Amb un rodet de pastisseria, estira la massa de full que pr\u00e8viament, si has comprat congelada, haur\u00e0s descongelat. El gruix ha de ser d\u2019uns 3 mm. Talla-la formant un cercle m\u00e9s gran que el di\u00e0metre del motlle. Espera a que els talls de pera estiguin tebis. Deixa caure, centrat, el cercle de full damunt el motlle, introduint amb compte tota la part sobrant dels laterals entre els talls de pera i les parets del motlle. Amb un ganivet de punta, punxa la massa de full i introdueix el motlle al forn, aproximadament uns 35-40 minuts. La massa ha d\u2019assolir un lleuger color daurat. Treu-la del forn i deixa-la refredar. Quant estigui t\u00e8bia, dona-li, de cop, la volta col\u00b7locant-la... 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Reparteix el sucre pel damunt. Cou a foc mitj\u00e0 fins que comenci a fer bombolles i el sucre comenci a quedar daurat. Retira-ho del foc. En aquest moment, fora del foc, reparteix els trossos de pera dins el motlle, fent pressi\u00f3 perqu\u00e8 quedin ben units. Si cal, posa-hi un pes a sobre. Cou a foc mitj\u00e0. Quan el sucre s\u2019enfosqueixi una mica m\u00e9s , retira-ho i reserva-ho. Escalfa-ho el forn a 180\u00ba. Amb un rodet de pastisseria, estira la massa de full que pr\u00e8viament, si has comprat congelada, haur\u00e0s descongelat. El gruix ha de ser d\u2019uns 3 mm. Talla-la formant un cercle m\u00e9s gran que el di\u00e0metre del motlle. Espera a que els talls de pera estiguin tebis. Deixa caure, centrat, el cercle de full damunt el motlle, introduint amb compte tota la part sobrant dels laterals entre els talls de pera i les parets del motlle. Amb un ganivet de punta, punxa la massa de full i introdueix el motlle al forn, aproximadament uns 35-40 minuts. La massa ha d\u2019assolir un lleuger color daurat. Treu-la del forn i deixa-la refredar. Quant estigui t\u00e8bia, dona-li, de cop, la volta col\u00b7locant-la... Continue Reading","og_url":"https:\/\/www.bahariclub.com\/tarte-tatin-pera\/","og_site_name":"Bahari Club","article_published_time":"2017-08-24T15:08:43+00:00","article_modified_time":"2021-01-29T10:16:28+00:00","og_image":[{"width":500,"height":300,"url":"https:\/\/www.bahariclub.com\/wp-content\/uploads\/2017\/08\/rsz_ng2a9230-e1502980303874.jpg","type":"image\/jpeg"}],"author":"admin_bahariclub","twitter_card":"summary_large_image","twitter_misc":{"Escrit per":"admin_bahariclub","Temps estimat de lectura":"2 minuts"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.bahariclub.com\/tarte-tatin-pera\/#article","isPartOf":{"@id":"https:\/\/www.bahariclub.com\/tarte-tatin-pera\/"},"author":{"name":"admin_bahariclub","@id":"https:\/\/www.bahariclub.com\/en\/#\/schema\/person\/8cf4d38f3dd843d9dfc15316ac55257c"},"headline":"LA TARTE TATIN DE PERA. 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