{"id":810,"date":"2014-05-26T21:25:26","date_gmt":"2014-05-26T19:25:26","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/?p=810"},"modified":"2023-02-18T17:40:20","modified_gmt":"2023-02-18T16:40:20","slug":"tartelette-a-la-rhubarbe","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/tartelette-a-la-rhubarbe\/","title":{"rendered":"Tartelette \u00e0 la rhubarbe"},"content":{"rendered":"

Il y a des plaisirs dont on ne profite qu\u2019une fois par an<\/strong>, ils sont rares, parfois chers. C\u2019est tellement bon d\u2019en profiter que cela en pourrait \u00eatre jouissif ! Dans ce grand tiroir des plaisirs annuels<\/strong>, je range :<\/p>\n

– voir la mer (je ne rencontre la montagne qu\u2019une fois toutes les d\u00e9cennies pratiquement)
\n– faire un tour de piste (mais je vais y travailler)
\n– manger des spaghettis aux asperges sauvages
\n– sentir des morilles fra\u00eeches
\n– pr\u00e9parer de la rhubarbe<\/p>\n

\"rhubarbe\"<\/a><\/p>\n

A une \u00e9poque, j\u2019aillais chez une amie qui laissait son plan de rhubarbe pouss\u00e9 tellement haut qu\u2019il montait en fleurs ! Je ramenais un fagot de rhubarbe<\/strong> en train, que je distribuais \u00e0 mes coll\u00e8gues ou que je congelais. Maintenant, je guette le printemps et les \u00e9tals du march\u00e9. Ce qui n\u2019est pas plus mal car j\u2019ai plus de place dans le cong\u00e9lateur.<\/p>\n

Pour 6 tartelettes \u00e0 la rhubarbe :
\n– 500 g de rhubarbe, soit 2 \u00e9paisses branches
\n– 100 g de sucre semoule
\n– 250 g de p\u00e2te \u00e0 tarte sucr\u00e9e \u00e0 l\u2019amande : 75 g de farine + 50 g de poudre d\u2019amande + 62 g de beurre + 62 g de sucre + une pointe d\u2019eau.
\n– une migaine \u00e9paisse : 1 oeuf + 10 cl de cr\u00e8me liquide + 10 g de f\u00e9cule de ma\u00efs
\n– du sucre glace<\/p>\n

Eplucher et tron\u00e7onner la rhubarbe. Humer le parfum du printemps sortir de ces tiges !<\/strong> Ajouter 100 g de sucre semoule et laisser reposer quelques heures. Puis faire bouillir l\u2019ensemble 5 min.<\/p>\n

Pr\u00e9parer la p\u00e2te \u00e0 tarte, foncer 6 moules \u00e0 tartelette. Pr\u00e9parer la migaine et l\u2019ajouter \u00e0 la rhubarbe refroidie. Mettre une grosse louche de la pr\u00e9paration dans chaque tartelette. Faire cuire au four 20 \u00e0 30 min \u00e0 180\u00b0C.<\/p>\n

Lorsque les tartelettes ont refroidi, les saupoudrer de sucre glace selon le go\u00fbt.<\/p>\n

\"tartelette-amande-rhubarbe\"<\/a><\/p>\n

There are pleasures we only have once a year<\/strong>, they are rare and sometimes expensive. In this large drawer of annual pleasures, I put :<\/em><\/p>\n

– Seeing \u00a0the sea (I meet the mountain once every decade almost)
\n– Making a lap on a circuit (but I’ll work it)
\n– Eating spaghetti sauted with wild asparagus
\n– Smelling fresh morels
\n– Preparing rhubarb<\/em><\/p>\n

At one time, I used to visit a friend who left her rhubarb plan grown so high that go in bloom ! I brought a bundle of rhubarb<\/strong> that I distributed to my colleagues or I freezed. Now I whatch for spring and market stalls. Which is not so bad because I have more space in the freezer.<\/em><\/p>\n

For 6 individual rhubarb tarts :
\n– 500 g of rhubarb, almost 2 thick branches
\n– 100 g of caster sugar
\n– 250 g of sweet dough with almond : 75 g of flour + 50 g of almond powder + 62 g of butter + 62 g of sugar + a touch of water.
\n– A thick migaine : 1 egg + 10 cl of liquid cream + 10 g of cornstarch
\n– Icing sugar<\/em><\/p>\n

Peel and cut rhubarb. Smell the spring out of these rods ! Add 100 g of caster sugar and let stand for several hours. Then boil the whole 5 min.<\/em><\/p>\n

Prepare dough, fit in 6 tartlet molds. Prepare migaine and add to the cooled rhubarb. Put a big ladle of mixture into each tartlet. Bake 20 to 30 minutes at 180\u00b0 C.<\/em><\/p>\n

When the tarts have cooled, sprinkle with icing sugar to taste.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Il y a des plaisirs dont on ne profite qu\u2019une fois par an, ils sont rares, parfois chers. C\u2019est tellement bon d\u2019en profiter que cela en pourrait \u00eatre jouissif ! Dans ce grand tiroir des plaisirs annuels, je range : – voir la mer (je ne rencontre la montagne qu\u2019une fois toutes les d\u00e9cennies pratiquement)… Poursuivre la lecture Tartelette \u00e0 la rhubarbe<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[116,132],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/810"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=810"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/810\/revisions"}],"predecessor-version":[{"id":1350,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/810\/revisions\/1350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/812"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}