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A B C D
Pour la pâte brisée
1. Dans la cuve munie du pétrin, mettez la farine, le sel, le beurre coupé en morceaux
et l’eau.
2. Mettez en marche. Laissez tourner 20 secondes.
3. Laissez tourner jusqu’à ce que la pâte forme une boule. Rabattez* avec la spatule si
nécessaire. Arrêtez l’appareil dès que la pâte forme une boule.
4. Enveloppez-la dans du film alimentaire, aplatissez-la et mettez-la au frais pendant
1 heure.
5. Préchauffez le four à 180°C (th. 6). Beurrez et farinez le moule. Etalez la pâte
A
.
Déposez-la dans le moule
B
. Piquez le fond à l’aide d’une fourchette
C
.
6. Déposez du papier sulfurisé recouvert de billes en céramique ou à défaut par de
haricots secs (ou du riz)
D
.
7. Faites cuire à blanc* pendant 20 minutes.
Tarte aux pommes caramélisées
Préparation : 10 min Repos : 1 h Cuisson : 50 minutes Matériel : moule Ø 28-30 cm
Pour 6-8 p.
Pâte brisée
250 g de farine T45
125 g de beurre
80 ml d’eau froide
1 pincée de sel
L’appareil à tarte
1 kg de pommes
45 g de beurre
½ citron
2 œufs
4 c.s. de sucre semoule
2 c.s. de crème fraîche épaisse
1 c.s. de calvados
1 c.c. de cannelle
1 c.c. d’extrait de vanille
E4
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111


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