{"id":891,"date":"2014-10-25T07:51:58","date_gmt":"2014-10-25T11:51:58","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=891"},"modified":"2014-10-25T07:52:24","modified_gmt":"2014-10-25T11:52:24","slug":"pate-a-tarte-brisee-de-base","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=891","title":{"rendered":"P\u00e2te  \u00e0 tarte bris\u00e9e de base"},"content":{"rendered":"<p><strong>Source:<\/strong> http:\/\/www.ricardocuisine.com\/recettes\/4817-pate-brisee-de-base<\/p>\n<p><strong>Donne :<\/strong> 2 abaisses de 23 \u00e0 25 cm (9 \u00e0 10 po). (1 gros p\u00e2t\u00e9 dans l&#8217;assiette Arthur Quentin)<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li><label for=\"ing265418\">560 ml (2 1\/4 tasses) de farine tout usage non blanchie <\/label><\/li>\n<li><label for=\"ing265419\">1 ml (1\/4 c. \u00e0 th\u00e9) de sel <\/label><\/li>\n<li><label for=\"ing265420\">180 ml (3\/4 tasse) de beurre non sal\u00e9 froid, coup\u00e9 en d\u00e9s <\/label><\/li>\n<li><label for=\"ing265421\">90 ml (6 c. \u00e0 soupe) d\u2019eau glac\u00e9e, environ <\/label><\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n<h3>Technique \u00e0 la main<\/h3>\n<ol start=\"1\">\n<li>Dans un grand bol, m\u00e9langer la farine et le sel.<\/li>\n<li>Incorporer le beurre dans la farine \u00e0 l\u2019aide d\u2019un coupe-p\u00e2te ou de deux couteaux afin d\u2019obtenir une texture granuleuse o\u00f9 l\u2019on distingue de petits morceaux de beurre de la grosseur de petits pois.<\/li>\n<li>Ajouter l\u2019eau graduellement en soulevant et en tournant le m\u00e9lange \u00e0 l\u2019aide d\u2019une spatule pour \u00e9viter qu\u2019une partie ne devienne plus mouill\u00e9e qu\u2019une autre. Ajouter de l\u2019eau au besoin, une cuill\u00e9r\u00e9e \u00e0 la fois, juste assez pour que le m\u00e9lange se tienne lorsqu\u2019on le presse entre les doigts.<\/li>\n<li>Former deux disques.<\/li>\n<li>Envelopper de pellicule de plastique et r\u00e9frig\u00e9rer la p\u00e2te au moins 30 minutes.<\/li>\n<li>Abaisser la p\u00e2te sur un plan de travail farin\u00e9 ou entre deux feuilles de papier parchemin jusqu\u2019\u00e0 une \u00e9paisseur de 3 \u00e0 4 mm (1\/8 po). Utiliser la p\u00e2te pour faire une tarte \u00e0 deux cro\u00fbtes ou pour foncer 2 plats \u00e0 tarte de 23 \u00e0 25 cm (9 \u00e0 10 po).<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.ricardocuisine.com\/recettes\/4817-pate-brisee-de-base Donne : 2 abaisses de 23 \u00e0 25 cm (9 \u00e0 10 po). (1 gros p\u00e2t\u00e9 dans l&#8217;assiette Arthur Quentin) Ingr\u00e9dients : 560 ml (2 1\/4 tasses) de farine tout usage non blanchie 1 ml (1\/4 c. \u00e0 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=891\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,29,8,1],"tags":[],"class_list":["post-891","post","type-post","status-publish","format-standard","hentry","category-pates","category-pasta","category-tartes","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=891"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/891\/revisions"}],"predecessor-version":[{"id":893,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/891\/revisions\/893"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}