{"id":168757,"title":"Tart\u0103 cu pere \u0219i frangipane f\u0103r\u0103 gluten","modified":"2026-08-28T15:38:33+02:00","plain":"\u00ce\u021bi dore\u0219ti o tart\u0103 delicioas\u0103, cu o crust\u0103 crocant\u0103 \u0219i o umplutur\u0103 fin\u0103 de migdale? Perele se coc exact c\u00e2t trebuie: \u00ee\u0219i p\u0103streaz\u0103 \u021binuta \u0219i las\u0103 un suc discret care \u00eensiropeaz\u0103 crema frangipane. O atingere delicat\u0103 de pensul\u0103 cu marmelad\u0103 cald\u0103 \u0219i totul cap\u0103t\u0103 un luciu irezistibil. Asamblarea pare sofisticat\u0103, dar se realizeaz\u0103 \u00een doar c\u00e2\u021biva pa\u0219i simpli. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 celorlalte deserturi f\u0103r\u0103 gluten ale mele.\n\n\n\nUn alt desert fructat \u0219i cremos este acest clafoutis f\u0103r\u0103 gluten cu caise \u0219i rozmarin.\n\n\n\nCe este, mai exact, tarta cu pere \u0219i frangipane?\n\n\n\nEste o tart\u0103 clasic\u0103 cu pere pe pat de crem\u0103 frangipane cu migdale, cunoscut\u0103 \u00een patiseria francez\u0103 \u0219i sub numele de tart\u0103 Bourdaloue. \u00cen versiunea propus\u0103 de chef Rommel Reyes, baza nu este un aluat fraged clasic, ci o crust\u0103 din biscui\u021bi tip graham prepara\u021bi \u00een cas\u0103, f\u0103r\u0103 gluten \u0219i vegani, care ofer\u0103 o textur\u0103 minunat de crocant\u0103. Peste aceasta se a\u0219az\u0103 crema fin\u0103 de migdale, completat\u0103 cu pere D\u2019Anjou feliate sub\u021bire, care se rumenesc la cuptor \u0219i se caramelizeaz\u0103 delicat.\n\n\n\nRe\u021beta este conceput\u0103 f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, dar poate fi adaptat\u0103 cu u\u0219urin\u021b\u0103 \u0219i \u00een variant\u0103 vegan\u0103, printr-o simpl\u0103 \u00eenlocuire a ingredientelor din crema frangipane. \u00centregul desert mizeaz\u0103 pe armonia dintre trei texturi clare: crust\u0103 crocant\u0103, crem\u0103 catifelat\u0103 de migdale \u0219i pere fragede.\n\n\n\nIngredientele principale\n\n\n\nBaza se compune din biscui\u021bi tip graham m\u0103run\u021bi\u021bi foarte fin, lega\u021bi cu unt vegetal topit. \u00cen varianta f\u0103cut\u0103 \u00een cas\u0103, ace\u0219ti biscui\u021bi pot fi prepara\u021bi cu ulei de m\u0103sline \u00een loc de unt vegetal \u0219i cu zah\u0103r muscovado \u00een loc de zah\u0103r alb rafinat.\n\n\n\nCrema frangipane are la baz\u0103 f\u0103in\u0103 de migdale, zah\u0103r, un praf de sare, o gr\u0103sime vegetal\u0103 \u0219i un agent de legare (mix de f\u0103in\u0103 f\u0103r\u0103 gluten sau amidon de porumb). Compozi\u021bia trebuie s\u0103 r\u0103m\u00e2n\u0103 cremoas\u0103 \u0219i u\u0219or de \u00eentins, pentru a fi distribuit\u0103 uniform pe fundul formelor \u00eenainte de a ad\u0103uga fructele. \u00cen dilema dintre f\u0103ina de cocos \u0219i f\u0103ina de migdale, pentru aceast\u0103 re\u021bet\u0103 este neap\u0103rat nevoie de migdale.\n\n\n\nPerele D\u2019Anjou sunt alese dintr-un motiv simplu: au o pulp\u0103 fraged\u0103, o dulcea\u021b\u0103 discret\u0103 \u0219i \u00ee\u0219i p\u0103streaz\u0103 perfect forma la copt, f\u0103r\u0103 s\u0103 devin\u0103 apoase. Perele D\u2019Anjou r\u0103m\u00e2n verzi chiar \u0219i atunci c\u00e2nd sunt coapte, iar dimensiunea lor redus\u0103 este ideal\u0103 pentru tartele individuale. La cuptor, sucul lor ofer\u0103 exact umiditatea necesar\u0103 pentru crema frangipane.\n\n\n\nLa final, marmelada omogenizat\u0103, \u00eenc\u0103lzit\u0103 \u0219i sub\u021biat\u0103 cu pu\u021bin\u0103 ap\u0103, serve\u0219te drept glazur\u0103 lucioas\u0103. Ca decor, po\u021bi alege \u00eentre fistic tocat m\u0103runt sau un praf de zah\u0103r pudr\u0103.\n\n\n\nCrema de migdale este vedeta \u0219i \u00een acest croissant cu migdale f\u0103r\u0103 gluten \u0219i gem de fructe ro\u0219ii.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nIngredientele din re\u021bet\u0103 sunt c\u00e2nt\u0103rite \u00een sistem metric, pentru precizie maxim\u0103. Dac\u0103 dore\u0219ti s\u0103 adaptezi cantit\u0103\u021bile, folose\u0219te un c\u00e2ntar sau un convertor de unit\u0103\u021bi, \u00een loc s\u0103 aproximezi din ochi.\n\n\n\nCrusta de biscui\u021bi: m\u0103run\u021bire fin\u0103, presare \u0219i r\u0103cire\n\n\n\nM\u0103run\u021be\u0219te biscui\u021bii foarte fin, la robotul de buc\u0103t\u0103rie sau cu un sucitor. Cu c\u00e2t textura este mai fin\u0103, cu at\u00e2t baza se va compacta mai bine, f\u0103r\u0103 goluri de aer. Adaug\u0103 untul vegetal topit pentru a lega compozi\u021bia, apoi preseaz\u0103 ferm pe fundul \u0219i pere\u021bii formelor, p\u0103str\u00e2nd o grosime uniform\u0103.\n\n\n\nRe\u021beta este g\u00e2ndit\u0103 pentru forme de mini-tarte cu diametrul de aproximativ 10 cm \u0219i ad\u00e2ncimea de 2 cm. Crusta trebuie s\u0103 fie bine tasat\u0103, suficient de rezistent\u0103 pentru a sus\u021bine crema frangipane \u0219i feliile de par\u0103 f\u0103r\u0103 s\u0103 se f\u0103r\u00e2mi\u021beze. \u00cenainte de umplere, las\u0103 formele 15 minute la rece, la frigider sau la congelator, c\u00e2t s\u0103 se \u00eent\u0103reasc\u0103 bine baza.\n\n\n\nCrema frangipane: metoda clasic\u0103 vs. varianta rapid\u0103\n\n\n\n\u00cen patiseria clasic\u0103, crema frangipane se prepar\u0103 prin spumarea untului moale cu zah\u0103rul, urmat\u0103 de \u00eencorporarea ou\u0103lor \u0219i a ingredientelor uscate. \u00cen aceast\u0103 versiune f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, chef Rommel Reyes folose\u0219te o abordare rapid\u0103: toate ingredientele se pun \u00eentr-un bol \u0219i se amestec\u0103 energic cu telul.\n\n\n\nRezultatul urm\u0103rit este o compozi\u021bie fin\u0103, dens\u0103 \u0219i perfect omogen\u0103. Textura trebuie s\u0103 r\u0103m\u00e2n\u0103 cremoas\u0103 \u0219i u\u0219or de \u00eentins, deloc lichid\u0103. Pentru varianta vegan\u0103, \u00eenlocuie\u0219te ou\u0103le cu sm\u00e2nt\u00e2n\u0103 vegetal\u0103 pentru g\u0103tit (cca. 30% gr\u0103sime) sau cu un iaurt vegetal dens.\n\n\n\nPerele: feliere, prevenirea oxid\u0103rii \u0219i asamblare\n\n\n\nCur\u0103\u021b\u0103 perele de coaj\u0103, taie-le \u00een jum\u0103t\u0103\u021bi pe lungime, apoi scufund\u0103-le \u00eentr-un bol cu ap\u0103 \u0219i suc de l\u0103m\u00e2ie pentru a preveni oxidarea \u0219i \u00eennegrirea. Feliaz\u0103-le apoi sub\u021bire pe l\u0103\u021bime, p\u0103str\u00e2nd cap\u0103tul de sus intact, ceea ce te va ajuta s\u0103 desf\u0103\u0219ori u\u0219or feliile \u00een evantai la montare.\n\n\n\n\u00centinde crema frangipane peste crusta de biscui\u021bi \u0219i niveleaz\u0103 p\u00e2n\u0103 la margini, acoperind uniform toat\u0103 suprafa\u021ba. A\u0219az\u0103 feliile de par\u0103 deasupra, deschise frumos \u00een evantai, cu partea mai \u00eengust\u0103 orientat\u0103 spre marginea formei.\n\n\n\nCoacere, r\u0103cire \u0219i glazurare\n\n\n\nCoace tartele la 180 \u00b0C timp de 25\u201328 de minute. Scoate-le din cuptor c\u00e2nd aluatul este frumos rumenit, iar perele \u00eencep s\u0103 se caramelizeze u\u0219or, p\u0103str\u00e2ndu-\u0219i forma. Las\u0103-le apoi s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.\n\n\n\nPentru glazur\u0103, d\u0103 \u00een clocot apa cu marmelada, apoi unge generos tartele c\u00e2t timp glazura este \u00eenc\u0103 fierbinte. \u00cen acest fel, se va \u00eentinde \u00eentr-un strat foarte fin \u0219i va forma o pelicul\u0103 lucioas\u0103 impecabil\u0103. Finiseaz\u0103 cu fistic tocat m\u0103runt sau cu zah\u0103r pudr\u0103, dup\u0103 preferin\u021b\u0103.\n\n\n\nDac\u0103 iube\u0219ti deserturile fine \u0219i cremoase, \u00eencearc\u0103 \u0219i acest flan f\u0103r\u0103 gluten cu citrice.\n\n\n\nVei g\u0103si toate re\u021betele mele f\u0103r\u0103 gluten \u00een categoria dedicat\u0103.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 activitatea lui pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tTart\u0103 cu pere \u0219i frangipane f\u0103r\u0103 gluten\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g biscui\u021bi tip graham vegani de cas\u0103250 g unt f\u0103r\u0103 lactoz\u0103 (f\u0103r\u0103 gluten) (topit)120 g unt f\u0103r\u0103 lactoz\u0103 (f\u0103r\u0103 gluten) (\u00eenmuiat)95 g zah\u0103r2 g sare120 g f\u0103in\u0103 de migdale30 g f\u0103in\u0103 f\u0103r\u0103 gluten universal\u0103 sau amidon de porumb60 g sm\u00e2nt\u00e2n\u0103 vegetal\u0103 lichid\u0103 31%2 ou\u0103 mari (la temperatura camerei)5 pere D'Anjou sau alte pere mici coapte20 g fistic tocat m\u0103runt120 g marmelad\u0103 fin\u010320 g ap\u0103\t\n\t\n\t\tCrust\u0103 de biscui\u021biM\u0103run\u021be\u0219te fin biscui\u021bii tip graham la robotul de buc\u0103t\u0103rie sau zdrobe\u0219te-i bine cu un sucitor.Amestec\u0103-i cu untul topit f\u0103r\u0103 lactoz\u0103 p\u00e2n\u0103 c\u00e2nd compozi\u021bia se leag\u0103 uniform.Preseaz\u0103 ferm amestecul pe fundul \u0219i pe marginile fiec\u0103rei forme de tartelet\u0103 (10 cm diametru, 2 cm ad\u00e2ncime), ob\u021bin\u00e2nd un strat de grosime uniform\u0103.Pune formele la frigider sau la congelator timp de 15 minute, pentru ca blatul s\u0103 se \u00eent\u0103reasc\u0103 bine.Crem\u0103 frangipane cu migdalePune toate ingredientele \u00eentr-un bol \u00eenc\u0103p\u0103tor \u0219i bate-le cu telul p\u00e2n\u0103 c\u00e2nd ob\u021bii o compozi\u021bie fin\u0103 \u0219i omogen\u0103.Asamblarea tarteletelorCur\u0103\u021b\u0103 perele de coaj\u0103, taie-le \u00een jum\u0103t\u0103\u021bi, scoate c\u0103su\u021ba semin\u021belor \u0219i pune-le \u00eentr-un bol cu ap\u0103 \u0219i zeam\u0103 de l\u0103m\u00e2ie pentru a preveni oxidarea.Taie fiecare jum\u0103tate \u00een felii sub\u021biri pe l\u0103\u021bime, p\u0103str\u00e2nd cap\u0103tul \u00eengust dinspre codi\u021b\u0103 intact.\u00centinde un strat generos de crem\u0103 frangipane pe fiecare crust\u0103 de biscui\u021bi, nivel\u00e2nd frumos p\u00e2n\u0103 la margini.A\u0219az\u0103 feliile de par\u0103 peste frangipane, cu partea \u00eengust\u0103 orientat\u0103 spre marginea tarteletei.Coace timp de 25-28 de minute la 180 \u00b0C, p\u00e2n\u0103 c\u00e2nd crema devine aurie, iar perele sunt u\u0219or caramelizate.Las\u0103 tarteletele s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.La final, d\u0103 \u00een clocot apa \u00eempreun\u0103 cu marmelada, apoi unge tarteletele cu o pensul\u0103 c\u00e2t timp glazura este fierbinte.Presar\u0103 deasupra fistic tocat m\u0103runt sau pudreaz\u0103 cu zah\u0103r pudr\u0103.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168757"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164306"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}