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Mélanger les pommes, le jus de citron et le sucre granulé. Mettre de côté.
Placer le reste des ingrédients, sauf la pâte à tarte, dans le bol du batteur. Fixer le
bol et le fouet plat au batteur. Régler à la vitesse 2 et mélanger jusqu’à l’obtention
d’une texture granuleuse. Mettre de côté.
Rouler la pâte en un cercle de 13 po. La déposer sur une plaque à pâtisserie (la
pâte peut dépasser la plaque).
Déposer soigneusement les pommes au centre de la pâte en laissant une bordure de
2 po sur le pourtour. Saupoudrer du mélanger de cannelle et de sucre. Replier la
pâte sur la garniture en la plissant au besoin pour bien couvrir les pommes. Appuyer
légèrement sur la pâte pour lui donner sa forme.
Cuire au four à 400°F jusqu’à ce que la pâte soit dorée et les pommes tendres, soit
environ 30 minutes. Laisser refroidir la tarte pendant 10 minutes sur la plaque à
pâtisserie déposée sur une grille. Servir chaud.
PAR PORTION: ENVIRON 452 CALORIES, 5 G DE PROTÉINES, 60 G DE GLUCIDES,
21 G DE MATIÈRES GRASSES, 23 MG DE CHOLESTÉROL, 290 MG DE SODIUM
2
1
2 lb. (environ 6 grosses) pommes
vertes sures, pelées et en
tranches minces
2 c. à soupe de jus de citron
1
4 tasse de sucre granulé
1
3 tasse de cassonade pâle
1
2 tasse de farine
1
2 c. à t hé de cannelle
1
4 tasse de beurre, fondu
1 pâte à tarte non cuite
(9 po) (voir page 108)
TARTE PAYSANNE AUX POMMES
DONNE: 8 PORTIONS
109
TARTES ET DESSERTS
FRANÇAIS
088-113PIL:088-113PIL1348700 2/6/09 1:53 PM Page 109
111


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