{"id":1727,"date":"2019-11-05T19:03:14","date_gmt":"2019-11-05T18:03:14","guid":{"rendered":"https:\/\/www.omongateau.fr\/?p=1727"},"modified":"2022-08-29T13:53:45","modified_gmt":"2022-08-29T11:53:45","slug":"tarte-aux-pommes","status":"publish","type":"post","link":"https:\/\/www.omongateau.fr\/index.php\/2019\/11\/05\/tarte-aux-pommes\/","title":{"rendered":"Tarte aux pommes"},"content":{"rendered":"<p>Pour ceux qui ne le savent pas encore, je passe mon C.A.P P\u00e2tissier en juin 2020. Je m\u2019entra\u00eene donc sur le programme. Aujourd&rsquo;hui c&rsquo;est la tarte aux pommes avec le bord de la p\u00e2te pinc\u00e9. C&rsquo;est une r\u00e9alisation qui est plus difficile qu&rsquo;il n&rsquo;y parait. Il faut bien s&rsquo;appliquer sur la rosace et sur le pin\u00e7age&#8230;<\/p>\n<p>Les amis : recette !<\/p>\n<ul>\n<li><b>Mat\u00e9riel\u00a0utilis\u00e9<\/b><br \/>\nPour cette tarte aux pommes , j\u2019ai utilis\u00e9 plusieurs mat\u00e9riels que vous trouverez sur la boutique de mon partenaire <a href=\"https:\/\/www.panierdeschefs.eu\/\" target=\"_blank\" rel=\"noopener noreferrer\">Panier des Chefs.<\/a>\u00a0(N\u2019oubliez-pas que je vous fais b\u00e9n\u00e9ficier d\u2019une remise de 10% sur cette boutique avec le code <strong>CLEMENT-10<\/strong> )<span style=\"font-size: 12pt;\"><br \/>\n<\/span>&#8211; <a href=\"https:\/\/www.panierdeschefs.eu\/cercles-a-tarte-crostate\/3740-tapis-en-silicone-micro-perfore-crostate.html?search_query=Tapis+en+silicone+micro+perfore+-+Crostate&amp;results=2682\" target=\"_blank\" rel=\"noopener noreferrer\">Pavoni &#8211; Tapis en silicone microperfor\u00e9 &#8211; Crostate<\/a><\/li>\n<\/ul>\n<p><em><strong><span style=\"font-size: 10pt;\">(pour une tarte de 22 cm de diam\u00e8tre soit 8 parts)<br \/>\n(d&rsquo;apr\u00e8s la recette \u00ab\u00a0Le livre du p\u00e2tissier\u00a0\u00bb chez DELAGRAVE &#8211; manuel CAP &#8211; MC &#8211; BAC PRO &#8211; BTM &#8211; BM)<br \/>\n<\/span><\/strong><\/em><\/p>\n<ul>\n<li><b>P\u00e2te bris\u00e9e sucr\u00e9e (sans robot)<br \/>\n<\/b>&#8211; 250 g de farine T55<br \/>\n&#8211; 125 g de beurre<br \/>\n&#8211; 5 g de sel<br \/>\n&#8211; 25 g de sucre semoule<br \/>\n&#8211; 70 g d&rsquo;eau<br \/>\n&#8211; 1 jaune d\u2019\u0153uf (facultatif)<\/li>\n<\/ul>\n<p>Tamiser la farine. Faire une fontaine. Ajouter sel, sucre et beurre coup\u00e9 en petits d\u00e9s. M\u00e9langer \u00e0 sec du bout des doigts. Sabler. Refaire une fontaine. Ajouter le jaune d\u2019\u0153uf (facultatif) et l&rsquo;eau. M\u00e9langer. Fraiser 2 fois. Faire une boule. Filmer et r\u00e9server au frais (30 minutes minimum)<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-1-columns\" id=\"gallery-679\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP04.jpg\" class=\"lightbox image-item\" rel=\"gallery-679\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP04.jpg\" alt=\"tarte_pommes_CAP04\"><\/a><\/div><\/div>\n<ul>\n<li><b>Compote\u00a0de pomme<\/b><br \/>\n&#8211; 150 g de sucre semoule<br \/>\n&#8211; 50 g d&rsquo;eau<br \/>\n&#8211; 500 g de pomme Royal Gala<\/li>\n<\/ul>\n<p>\u00c9plucher les pommes et les couper en quatre. \u00c9liminer les p\u00e9pins et p\u00e9ricarpe. Coupers les pommes en petits d\u00e9s et les mettre dans une casserole. Ajouter l&rsquo;eau et le sucre. Couvrir et mettre \u00e0 cuire doucement. Surveiller la cuisson. D\u00e8s que les pommes sont cuites, \u00e9craser les grossi\u00e8rement.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-2-columns\" id=\"gallery-541\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP05.jpg\" class=\"lightbox image-item\" rel=\"gallery-541\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP05-960x473.jpg\" alt=\"tarte_pommes_CAP05\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP14.jpg\" class=\"lightbox image-item\" rel=\"gallery-541\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP14-960x473.jpg\" alt=\"tarte_pommes_CAP14\"><\/a><\/div><\/div>\n<ul>\n<li><b>Fon\u00e7age et montage<br \/>\n<\/b>&#8211; beurre<br \/>\n&#8211; compote<br \/>\n&#8211; 3 pommes Royal Gala<br \/>\n&#8211; sucre semoule<br \/>\n&#8211; nappage blond<\/li>\n<\/ul>\n<p>Fleurer le plan de travail. Abaisser la p\u00e2te au rouleau pour obtenir une abaisse r\u00e9guli\u00e8re, tr\u00e8s ronde de 2 \u00e0 3 mm d&rsquo;\u00e9paisseur. Passer le rouleau pique-vite. Retourner l&rsquo;abaisse. Vous pouvez vous aider en l&rsquo;enroulant autour du rouleau. Beurrer le cercle. D\u00e9rouler au centre du cercle. Soulever la bordure de p\u00e2te se trouvant tout autour, et la faire descendre sans tirer. En m\u00eame temps, l&rsquo;appuyer sur la paroi du cercle. D\u00e9couper l&rsquo;exc\u00e9dent de p\u00e2te en passant le rouleau. Faire une cr\u00eate r\u00e9guli\u00e8re avec le pouce et l&rsquo;index. Pincer la cr\u00eate, \u00e0 l&rsquo;aide d&rsquo;une pince, pour faire des crans. Ces crans plus minces vont cuire plus rapidement et maintiendront la p\u00e2te en cours de cuisson en donnant une note d\u00e9corative. Garnir d&rsquo;un fond de compote en s&rsquo;aidant d&rsquo;une cuill\u00e8re ou d&rsquo;une spatule coud\u00e9e.<br \/>\n\u00c9plucher les pommes et \u00e9vider les. Couper les en deux. D\u00e9tailler en tranches r\u00e9guli\u00e8res et fines. Les poser pr\u00e8s du bord en les faisant se chevaucher pour obtenir un premier cercle de pommes r\u00e9gulier. \u00c9tablir un second cercle et finir harmonieusement le centre. Disposer quelques d\u00e9s de beurre. Saupoudrer tr\u00e8s l\u00e9g\u00e8rement de sucre semoule.\u00a0 Enfourner dans un four chaud \u00e0 180\u00b0 pendant 35 minutes.<br \/>\nM\u00e9langer le nappage avec un peu d&rsquo;eau et le faire bien chauffer au micro onde. Appliquer au pinceau dans le sens des pommes.<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-686\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP06.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP06-960x473.jpg\" alt=\"tarte_pommes_CAP06\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP07.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP07-960x473.jpg\" alt=\"tarte_pommes_CAP07\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP08.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP08-960x473.jpg\" alt=\"tarte_pommes_CAP08\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP12.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP12-960x473.jpg\" alt=\"tarte_pommes_CAP12\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP15.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP15-960x473.jpg\" alt=\"tarte_pommes_CAP15\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP16.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP16-960x473.jpg\" alt=\"tarte_pommes_CAP16\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP17.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP17-960x473.jpg\" alt=\"tarte_pommes_CAP17\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP18.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP18-960x473.jpg\" alt=\"tarte_pommes_CAP18\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP20.jpg\" class=\"lightbox image-item\" rel=\"gallery-686\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP20-960x473.jpg\" alt=\"tarte_pommes_CAP20\"><\/a><\/div><\/div>\n<p>&nbsp;<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-2-columns\" id=\"gallery-37\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP02.jpg\" class=\"lightbox image-item\" rel=\"gallery-37\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP02-960x480.jpg\" alt=\"tarte_pommes_CAP02\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP01.jpg\" class=\"lightbox image-item\" rel=\"gallery-37\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/11\/tarte_pommes_CAP01-960x480.jpg\" alt=\"tarte_pommes_CAP01\"><\/a><\/div><\/div>\n<p>Bonne d\u00e9gustation !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour ceux qui ne le savent pas encore, je passe mon C.A.P P\u00e2tissier en juin 2020. Je m\u2019entra\u00eene donc sur le programme. Aujourd&rsquo;hui c&rsquo;est la tarte aux pommes avec le bord de la p\u00e2te pinc\u00e9. C&rsquo;est une r\u00e9alisation qui est plus difficile qu&rsquo;il n&rsquo;y parait. Il faut bien s&rsquo;appliquer sur la rosace et sur le&#8230;<\/p>\n<p><a rel=\"bookmark\" class=\"more-link more-link wolf-button\" href=\"https:\/\/www.omongateau.fr\/index.php\/2019\/11\/05\/tarte-aux-pommes\/\">Lire la suite &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[178,206],"tags":[180,179,56],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tarte aux pommes C.A.P. - \u00d4 mon G\u00e2teau - Cl\u00e9ment Lhoumeau<\/title>\n<meta name=\"description\" content=\"Aprenez \u00e0 r\u00e9aliser une tarte aux pommes fa\u00e7on C.A.P. P\u00e2tissier. La recette est tir\u00e9e d&#039;un manuel scolaire officiel. 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