{"id":2115,"date":"2010-10-22T11:44:58","date_gmt":"2010-10-22T09:44:58","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=2115"},"modified":"2010-10-22T11:44:58","modified_gmt":"2010-10-22T09:44:58","slug":"tarte-sucree-au-potiron","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/22\/2115-tarte-sucree-au-potiron\/","title":{"rendered":"Tarte sucr\u00e9e au potiron"},"content":{"rendered":"

La Tarte sucr\u00e9e au potiron (pumpkin pie) est un dessert traditionnel cuisin\u00e9 pour Halloween, Thanksgiving (une f\u00eate familiale qui a lieu le troisi\u00e8me jeudi de novembre) et No\u00ebl aux Etas Unis. Une cuill\u00e8re de cr\u00e8me fra\u00eeche sur cette tarte et vous voil\u00e0 au comble de la gourmandise\u2026 <\/p>\n

Ingr\u00e9dients<\/strong><\/p>\n

1 kg de potiron
\n1 p\u00e2te bris\u00e9e (ou sabl\u00e9e)
\n1-2 pinc\u00e9es de gingembre
\ncannelle selon les go\u00fbts
\nvanille ou sucre vanill\u00e9
\n100 g de sucre
\n80 g de poudre d\u2019amandes
\n2 \u0153ufs
\n2 grosses c \u00e0 s de cr\u00e8me fra\u00eeche all\u00e9g\u00e9e (ou un peu de lait)<\/p>\n

\"tarte-sucree-au-potiron\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Etaler la p\u00e2te bris\u00e9e (ou sabl\u00e9e) dans un moule \u00e0 tarte sans omettre de la piquer \u00e0 l\u2019aide d\u2019une fourchette. R\u00e9server le temps de r\u00e9aliser le m\u00e9lange au potiron).
\n2.\u00c9plucher le potiron et le couper en morceaux. Le faire cuire \u00e0 la vapeur (pendant environ 25 min – les morceaux doivent devenir moelleux). L’\u00e9goutter, puis le passer au mixeur pour obtenir une pur\u00e9e. Ajouter la vanille.
\n3.Pr\u00e9chauffer le four \u00e0 180\u00b0C.
\n4.Dans un saladier, battre les \u0153ufs avec le sucre. Ajouter les \u00e9pices, la poudre d’amendes et la cr\u00e8me fra\u00eeche. Incorporer d\u00e9licatement la pur\u00e9e de potiron \u00e0 ce m\u00e9lange.
\n5.Verser cette pr\u00e9paration sur la p\u00e2te et faire cuire 45 minutes (on peut baisser la tarte dans le bas du four au bout de 20 min pour que la p\u00e2te soit bien cuite en dessous).
\n6.Sortir la tarte, la laisser refroidir et servir ti\u00e8de.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ce g\u00e2teau est une des grandes sp\u00e9cialit\u00e9s nord-am\u00e9ricaines. On le pr\u00e9pare sp\u00e9cialement pour les f\u00eates de Halloween, Thanksgiving et No\u00ebl. <\/p>\n","protected":false},"author":18,"featured_media":3115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[221,264],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/tarte-sucree-au-potiron-1.jpg?fit=400%2C300","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":605,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/30\/605-glace-au-potiron\/","url_meta":{"origin":2115,"position":0},"title":"Glace au potiron","date":"30 septembre 2009","format":false,"excerpt":"Une glace inhabituelle mais d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/potirons-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":636,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/01\/636-quiche-au-potiron\/","url_meta":{"origin":2115,"position":1},"title":"Quiche au potiron","date":"1 octobre 2009","format":false,"excerpt":"Une quiche pas comme les autres mais pas en moins d\u00e9licieuse. Elle marie \u00e0 merveille potiron, philadelphia et lardons.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/quiche-potiron.jpg?fit=500%2C334&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":204,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/23\/204-tarte-aux-fraises-a-la-mascarpone\/","url_meta":{"origin":2115,"position":2},"title":"Tarte aux fraises \u00e0 la mascarpone","date":"23 juin 2009","format":false,"excerpt":"Quoi de meilleur qu'une bonne tarte aux fraises, bien fra\u00eeche et bien parfum\u00e9e !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/tarte-fraise-1.jpg?fit=500%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1759,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/08\/1759-tarte-aux-mirabelles\/","url_meta":{"origin":2115,"position":3},"title":"Tarte aux mirabelles","date":"8 juillet 2010","format":false,"excerpt":"Fruit\u00e9e et sucr\u00e9e, cette tarte fera le bonheur de toutes les papilles gourmandes.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/la-tarte-aux-mirabelles-1.jpg?fit=500%2C400&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":626,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/04\/626-flan-au-potiron\/","url_meta":{"origin":2115,"position":4},"title":"Flan au potiron","date":"4 octobre 2009","format":false,"excerpt":"Rapide et tr\u00e8s bon, ce plat satisfera tout les fans de potiron. Un r\u00e9gal !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/flan-de-potiron.jpg?fit=500%2C378&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2193,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/29\/2193-creme-de-potiron-et-foie-gras\/","url_meta":{"origin":2115,"position":5},"title":"Cr\u00e8me de potiron et foie gras","date":"29 octobre 2010","format":false,"excerpt":"Ingr\u00e9dients 120 g de foie gras 300 g de chair de potiron 1 oignon 10 cl de cr\u00e8me fra\u00eeche 30 cl de fond de volaille 50 g de beurre Pr\u00e9paration 1.Nettoyer et hacher l'oignon. 2.Eplucher le potiron et couper sa chair en petits morceaux. 3.Dans une po\u00eale, faire suer l'oignon\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/creme-de-potiron-et-foie-gras.jpg?fit=272%2C315&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/2115"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=2115"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/2115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3115"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=2115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=2115"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=2115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}