{"id":44800,"date":"2023-07-12T10:37:35","date_gmt":"2023-07-12T08:37:35","guid":{"rendered":"https:\/\/www.studiogatto.es\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\/"},"modified":"2023-07-12T10:37:39","modified_gmt":"2023-07-12T08:37:39","slug":"recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\/","title":{"rendered":"Recepta \u201ctarte aux pommes\u201d de la fam\u00edlia (past\u00eds de pomes)"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4 style=\"font-size: 26px;\"><strong>RECEPTA \u201cTARTE AUX POMMES\u201d DE LA FAM\u00cdLIA (PASTADA DE POMES)<\/strong><\/h4>\n<p>Aquesta recepta no \u00e9s italiana per\u00f2 com ja vaig dir alguna vegada, la nostra fam\u00edlia italoespanyola va residir molts anys a Par\u00eds i les dones van aprendre a cuinar grans receptes del pa\u00eds gal. La meva mare \u00e9s una gran repostera i aquesta aut\u00e8ntica \u201ctarte aux pommes\u201d li surt deliciosa, \u00e9s un encert en qualsevol ocasi\u00f3.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-aux-pommes-ingredientes-1.webp&#8221; title_text=&#8221;tarte-aux-pommes-ingredients-1&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-aux-pommes-ingredientes-2.webp&#8221; title_text=&#8221;tarte-aux-pommes-ingredients-2&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p dir=\"ltr\"><strong>Per a la massa \u201csabl\u00e9e\u201d<\/strong>[masa quebrada] (aquesta massa \u00e9s la m\u00e9s delicada i apropiada per fer un past\u00eds amb fruita crua o compota):<\/p>\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">250 gr. de farina<\/li>\n<li dir=\"ltr\" aria-level=\"1\">150 gr. de mantega<\/li>\n<li dir=\"ltr\" aria-level=\"1\">80 gr. de sucre<\/li>\n<li dir=\"ltr\" aria-level=\"1\">1 pessic de sal<\/li>\n<li dir=\"ltr\" aria-level=\"1\">1 ou<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Per a la compota<\/strong> (\u00e9s preferible que sigui casolana):<\/p>\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">3 pomes Golden ( 2 si s\u00f3n molt grans)<\/li>\n<li dir=\"ltr\" aria-level=\"1\">Sucre al gust (amb uns 30-40 gr n&#8217;hi hauria prou per\u00f2 els m\u00e9s dol\u00e7os poden fer una mica m\u00e9s)<\/li>\n<li dir=\"ltr\" aria-level=\"1\">Canyella en pols<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Per recobrir i decorar el past\u00eds<\/strong> :<\/p>\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">3 pomes<\/li>\n<li dir=\"ltr\" aria-level=\"1\">Sucre i canyella<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-aux-pommes-ingre-3.webp&#8221; title_text=&#8221;tarte-aux-pommes-ingre-3&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<strong>Preparaci\u00f3 de la massa<\/strong><\/p>\n<p>Tamisar la farina en un bol (en rebosteria \u00e9s important).<\/p>\n<p>En un altre bol, posar l&#8217;ou amb la sal i el sucre, treballar la barreja amb una esp\u00e0tula fins que blanquegi i llavors aboca-hi la farina en forma de pluja.<\/p>\n<p>Girar fins que la farina quedi absorbida a la barreja i llavors \u201cfallida\u201d la massa: agafar una mica entre les mans que fregar\u00e0s l&#8217;una contra l&#8217;altra i deixa-la caure de nou al bol com si fos sorra (sabre en franc\u00e8s significa sorra, d&#8217;all\u00e0 el nom de \u201cp\u00e2te sabl\u00e9e\u201d).<\/p>\n<p>Feu aix\u00f2 amb tota la massa i poseu el tros de mantega a temperatura ambient (fora de la nevera des de la nit anterior excepte a l&#8217;estiu) i amb les puntes dels dits, fer penetrar la mantega lleugerament i r\u00e0pidament.<\/p>\n<p>Quan la massa tingui una textura homog\u00e8nia, ferma i llisa, fer una bola i deixar-la reposar m\u00ednim una hora al bol embolicada en paper film (es pot deixar moltes m\u00e9s hores, fins i tot fer el dia abans ja que com m\u00e9s freda aquest la mantega incorporada a la massa, m\u00e9s f\u00e0cil ser\u00e0 de treballar per estendre-la i emplenar-la abans de ficar al forn).<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-aux-pommes-4.webp&#8221; title_text=&#8221;tarte-aux-pommes-4&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-aux-pommes-6.webp&#8221; title_text=&#8221;tarte-aux-pommes-6&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<strong>Preparaci\u00f3 de la compota<\/strong><\/p>\n<p>Peleu les pomes i traieu-los el cor i llavors, talleu-los a trossos d&#8217;uns 2-3cm i poseu-los en un cass\u00f3 amb el sucre i la canyella. Deixeu-ho coure fins que la fruita estigui ben feta per poder convertir en una compota ben passada. Reservar [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-aux-pommes-7.webp&#8221; title_text=&#8221;tarte-aux-pommes-7&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/antes-horno-8.webp&#8221; title_text=&#8221;abans-forn-8&#8243; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<strong>Preparaci\u00f3 final del past\u00eds<\/strong><\/p>\n<p>Greixeu amb mantega el motlle de past\u00eds d&#8217;uns 35cm de di\u00e0metre. Estendre la massa per col\u00b7locar-la al motlle. Amb una cullera sopera, estendre per tota la massa la compota reservada.<\/p>\n<p>Peleu i talleu les pomes per decorar en fines tires d&#8217;1 cent\u00edmetre, repartiu-les de forma homog\u00e8nia i bonica formant una espiral perqu\u00e8 quedi preciosa a la vista.<\/p>\n<p>Empolvoreu amb m\u00e9s sucre totes les tires de poma i amb canyella tamb\u00e9.<\/p>\n<p>Enfornar a 180 \u00ba durant 30 min aprox. Sempre dep\u00e8n del forn. Quan les vores estiguin daurades hauria d&#8217;estar a punt, en cas contrari cobrir amb paper d&#8217;alumini per dalt perqu\u00e8 no es cremi.<\/p>\n<p>Et voil\u00e0! Degustaci\u00f3 en compagnie<br \/>\nBon app\u00e9tit<br \/>\n[\/et_pb_text][et_pb_image src=&#8221;https:\/\/www.studiogatto.es\/wp-content\/uploads\/tarte-auxpomme-final.webp&#8221; title_text=&#8221;tarte-auxpomme-final&#8221; _builder_version=&#8221;4.20.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recepta \u201ctarte aux pommes\u201d de la fam\u00edlia (past\u00eds de pomes). Un past\u00eds f\u00e0cil de fer i que a tothom li agradar\u00e0.  <\/p>\n","protected":false},"author":2,"featured_media":57516,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30,67],"tags":[],"class_list":["post-44800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta \u201ctarte aux pommes\u201d<\/title>\n<meta name=\"description\" content=\"Una recepta de postres incre\u00efble. F\u00e0cil de fer i molt adequada tot l\u00b4any en qualsevol situaci\u00f3\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.studiogatto.es\/ca\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta \u201ctarte aux pommes\u201d\" \/>\n<meta property=\"og:description\" content=\"Una recepta de postres incre\u00efble. F\u00e0cil de fer i molt adequada tot l\u00b4any en qualsevol situaci\u00f3\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.studiogatto.es\/ca\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\/\" \/>\n<meta property=\"og:site_name\" content=\"Studio Gatto - Cuines i Banys\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/studiogattocucine\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-12T08:37:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-12T08:37:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.studiogatto.es\/wp-content\/uploads\/is-tarte-aux-pommes.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1254\" \/>\n\t<meta property=\"og:image:height\" content=\"836\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"soniso-gatto\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@studiogattosl\" \/>\n<meta name=\"twitter:site\" content=\"@studiogattosl\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"soniso-gatto\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/\"},\"author\":{\"name\":\"soniso-gatto\",\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/#\\\/schema\\\/person\\\/27b057d9eeec105e75921345073c07bb\"},\"headline\":\"Recepta \u201ctarte aux pommes\u201d de la fam\u00edlia (past\u00eds de pomes)\",\"datePublished\":\"2023-07-12T08:37:35+00:00\",\"dateModified\":\"2023-07-12T08:37:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/\"},\"wordCount\":1184,\"publisher\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.studiogatto.es\\\/wp-content\\\/uploads\\\/is-tarte-aux-pommes.jpg\",\"articleSection\":[\"El rac\u00f3 de Nonno Luigi\",\"Receptes\"],\"inLanguage\":\"ca\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/\",\"url\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/\",\"name\":\"Recepta \u201ctarte aux pommes\u201d\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.studiogatto.es\\\/ca\\\/recepta-tarte-aux-pommes-de-la-familia-pastis-de-pomes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.studiogatto.es\\\/wp-content\\\/uploads\\\/is-tarte-aux-pommes.jpg\",\"datePublished\":\"2023-07-12T08:37:35+00:00\",\"dateModified\":\"2023-07-12T08:37:39+00:00\",\"description\":\"Una recepta de postres incre\u00efble. 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