{"id":168843,"title":"Tart\u0103 f\u0103r\u0103 gluten cu frangipane de fistic, migdale \u0219i zmeur\u0103","modified":"2026-08-28T15:39:37+02:00","plain":"\u00ce\u021bi dore\u0219ti o tart\u0103 crocant\u0103 la suprafa\u021b\u0103, fondant\u0103 la mijloc \u0219i des\u0103v\u00e2r\u0219it\u0103 de aciditatea revigorant\u0103 a zmeurei? Aceast\u0103 re\u021bet\u0103 mizeaz\u0103 pe trei elemente simple: un aluat fraged f\u0103r\u0103 gluten, o crem\u0103 frangipane cu fistic \u0219i migdale, plus un strat generos de zmeur\u0103 proasp\u0103t\u0103, a\u0219ezat\u0103 compact.\n\n\n\n\u00cenc\u0103 de la prima \u00eenghi\u021bitur\u0103, se simt dulcea\u021ba discret\u0103 a nucilor, nota fructat\u0103 a gemului \u0219i contrastul viu al zmeurei proaspete. Ansamblul r\u0103m\u00e2ne perfect echilibrat, deloc \u00eenc\u0103rcat, cu texturi bine definite \u2014 de la crusta fraged\u0103 p\u00e2n\u0103 la fisticul crocant. Descoper\u0103 \u0219i alte pr\u0103jituri f\u0103r\u0103 gluten adunate \u00een colec\u021bia noastr\u0103.\n\n\n\nBaza desertului este acest aluat dulce f\u0103r\u0103 gluten.\n\n\n\nCe este tarta f\u0103r\u0103 gluten cu frangipane de fistic, migdale \u0219i zmeur\u0103?\n\n\n\nEste o tart\u0103 rafinat\u0103 cu fructe, f\u0103r\u0103 gluten, construit\u0103 \u00een trei straturi: un aluat dulce fraged, o crem\u0103 frangipane bogat\u0103 cu migdale \u0219i fistic, iar la final un strat fin de gem de zmeur\u0103, zmeur\u0103 proasp\u0103t\u0103 \u0219i fistic m\u0103run\u021bit. Versiunea semnat\u0103 de chef Rommel Reyes are la baz\u0103 o crem\u0103 frangipane \u00een care compozi\u021bia clasic\u0103 de migdale este \u00eembog\u0103\u021bit\u0103 cu past\u0103 de fistic sau unt pur de fistic 100%.\n\n\n\nCombina\u021bia func\u021bioneaz\u0103 de minune: fisticul aduce o arom\u0103 intens\u0103 \u0219i nobil\u0103 de oleaginoase, \u00een timp ce zmeura ofer\u0103 un contrast proasp\u0103t \u0219i dulce-acri\u0219or. Tarta este conceput\u0103 tocmai \u00een jurul acestui echilibru \u2014 onctuozitatea generoas\u0103 a cremei frangipane este pus\u0103 \u00een valoare de prospe\u021bimea fructelor, iar texturile se completeaz\u0103 armonios. Fisticul m\u0103run\u021bit pres\u0103rat deasupra adaug\u0103 exact nota crocant\u0103 de final.\n\n\n\nIngredientele principale\n\n\n\nPentru aceast\u0103 tart\u0103, c\u00e2nt\u0103re\u0219te cu grij\u0103 fiecare ingredient pentru a asigura un rezultat perfect. Pentru crema frangipane, ai nevoie de unt vegetal moale, zah\u0103r, pudr\u0103 de migdale, pu\u021bin\u0103 f\u0103in\u0103 f\u0103r\u0103 gluten, lapte de ov\u0103z \u0219i ou\u0103 (ambele la temperatura camerei), precum \u0219i past\u0103 de fistic. Compozi\u021bia se prepar\u0103 ini\u021bial ca o crem\u0103 clasic\u0103 de migdale, \u00eenainte de a fi \u00eembog\u0103\u021bit\u0103 cu pasta de fistic. F\u0103in\u0103 de migdale sau de cocos \u2014 alegerea ingredientelor conteaz\u0103 \u00eentr-un frangipane reu\u0219it.\n\n\n\nPentru o arom\u0103 autentic\u0103, alege o past\u0103 sau un unt de fistic 100% pur. Pentru aluatul de tart\u0103, opteaz\u0103 pentru mixul Sch\u00e4r Bread Mix sau f\u0103ina Caputo f\u0103r\u0103 gluten. Untul vegetal pentru aluat trebuie s\u0103 fie foarte rece \u0219i t\u0103iat cubule\u021be, esen\u021bial pentru a ob\u021bine o textur\u0103 nisipoas\u0103 \u00eenainte de legarea compozi\u021biei.\n\n\n\nFinisajul mizeaz\u0103 pe simplitate: gem de zmeur\u0103, zmeur\u0103 proasp\u0103t\u0103 \u0219i 50 g de fistic copt m\u0103run\u021bit. Gemul creeaz\u0103 o tranzi\u021bie delicat\u0103 \u00eentre crema frangipane coapt\u0103 \u0219i fructele proaspete, zmeura \u00eembrac\u0103 generos toat\u0103 suprafa\u021ba, iar fisticul tocat aduce un plus crocant ce des\u0103v\u00e2r\u0219e\u0219te fiecare felie.\n\n\n\nVrei un desert fructat \u0219i aerat? \u00cencearc\u0103 aceast\u0103 pavlova vegan\u0103.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nDe\u0219i re\u021beta este simpl\u0103, reu\u0219ita depinde de aten\u021bia la detalii: crema frangipane trebuie s\u0103 r\u0103m\u00e2n\u0103 fin\u0103 \u0219i omogen\u0103, aluatul trebuie lucrat rapid, iar timpii de odihn\u0103 la rece sunt esen\u021biali. Respect\u00e2nd aceste etape, vei ob\u021bine un aluat u\u0219or de \u00eentins \u0219i o umplutur\u0103 catifelat\u0103, perfect coapt\u0103.\n\n\n\nPreg\u0103tirea corect\u0103 a cremei frangipane\n\n\n\nMixeaz\u0103 untul vegetal moale cu zah\u0103rul timp de 2-3 minute, p\u00e2n\u0103 c\u00e2nd ob\u021bii o compozi\u021bie fin\u0103 \u0219i spumoas\u0103. Este esen\u021bial ca aceast\u0103 baz\u0103 s\u0103 fie bine omogenizat\u0103 \u00eenainte de a continua. \u00cencorporeaz\u0103 apoi pudra de migdale, urmat\u0103 de ou\u0103, ad\u0103ugate pe r\u00e2nd \u0219i \u00eencorporate complet dup\u0103 fiecare ad\u0103ugare.\n\n\n\nAdaug\u0103 laptele de ov\u0103z la temperatura camerei \u0219i f\u0103ina f\u0103r\u0103 gluten, amestec\u00e2nd p\u00e2n\u0103 la deplina omogenizare. La final, \u00eencorporeaz\u0103 pasta sau untul de fistic 100% \u0219i amestec\u0103 temeinic. Aceast\u0103 succesiune garanteaz\u0103 o crem\u0103 neted\u0103, supl\u0103 \u0219i u\u0219or de \u00eentins.\n\n\n\nCum se lucreaz\u0103 corect aluatul f\u0103r\u0103 gluten\n\n\n\nAmestec\u0103 ingredientele uscate pentru aluat direct pe blatul de lucru sau pe o plan\u0219et\u0103 de silicon \u0219i formeaz\u0103 o ad\u00e2ncitur\u0103 \u00een mijloc. Adaug\u0103 cubule\u021bele de unt vegetal foarte rece \u0219i ou\u0103le, apoi lucreaz\u0103 compozi\u021bia rapid, cu v\u00e2rful degetelor sau cu o raclet\u0103 de patiserie, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 aspectul unor firimituri mari.\n\n\n\nDin acel moment, adun\u0103 aluatul scurt, doar c\u00e2t s\u0103 se lege \u00eentr-o mas\u0103 compact\u0103. Nu fr\u0103m\u00e2nta \u00een exces: de \u00eendat\u0103 ce s-a legat, modeleaz\u0103 o bil\u0103, \u00eenf\u0103\u0219oar-o \u00een folie alimentar\u0103 \u0219i las-o la frigider timp de 1 or\u0103. Aceast\u0103 odihn\u0103 la rece ajut\u0103 aluatul s\u0103 se \u00eent\u0103reasc\u0103 \u0219i s\u0103 poat\u0103 fi \u00eentins f\u0103r\u0103 dificultate.\n\n\n\n\u00centinderea, foncarea \u0219i preg\u0103tirea crustei\n\n\n\n\u00centinde aluatul rece \u00eentre dou\u0103 foi de h\u00e2rtie de copt p\u00e2n\u0103 ajunge la o grosime de 3-4 mm. Folosirea unor distan\u021biere pentru sucitor te va ajuta s\u0103 ob\u021bii o foaie uniform\u0103, care se va coace impecabil \u0219i se va manevra mult mai u\u0219or.\n\n\n\nPreg\u0103te\u0219te un inel de patiserie de 20 cm (cu \u00een\u0103l\u021bimea de 4 cm) sau o form\u0103 de tart\u0103 cu fund deta\u0219abil de acelea\u0219i dimensiuni. Transfer\u0103 aluatul cu grij\u0103 \u00een form\u0103, pres\u00e2nd delicat pe margini \u0219i la baza formei. Sigileaz\u0103 eventualele mici fisuri, niveleaz\u0103 frumos marginile superioare \u0219i las\u0103 crusta \u00eenc\u0103 10 minute la rece pentru a stabiliza aluatul.\n\n\n\nCoacerea, asamblarea \u0219i finisarea\n\n\n\nToarn\u0103 crema frangipane \u00een crusta rece de tart\u0103 \u0219i niveleaz\u0103 suprafa\u021ba cu o spatul\u0103 cotit\u0103 sau cu dosul unei linguri, asigur\u00e2nd un strat uniform \u00eenainte de coacere. Coace tarta \u00een cuptorul pre\u00eenc\u0103lzit la 185\u00b0C timp de 15-20 de minute.\n\n\n\nTimpul exact poate varia \u00een func\u021bie de cuptor, a\u0219a c\u0103 supravegheaz\u0103 tarta spre finalul coacerii. Odat\u0103 coapt\u0103 \u0219i frumos rumenit\u0103, a\u0219az\u0103 tarta pe un gr\u0103tar de patiserie \u0219i las-o s\u0103 se r\u0103ceasc\u0103 complet la temperatura camerei.\n\n\n\n\u00cendep\u0103rteaz\u0103 inelul de copt \u0219i transfer\u0103 tarta pe un platou de servire. \u00centinde un strat sub\u021bire de gem de zmeur\u0103 numai dup\u0103 ce tarta s-a r\u0103cit \u00een totalitate. Aranjeaz\u0103 boabele de zmeur\u0103 proasp\u0103t\u0103 cu deschiderea \u00een jos, acoperind compact \u00eentreaga suprafa\u021b\u0103, presar\u0103 fisticul m\u0103run\u021bit \u0219i las\u0103 tarta 30 de minute la frigider \u00eenainte de a o por\u021biona \u0219i servi.\n\n\n\nP\u0103strare\n\n\n\nPentru a ob\u021bine textura optim\u0103, respect\u0103 cu stricte\u021be etapele de refrigerare: 1 or\u0103 pentru aluatul crud \u00eempachetat \u00een folie, 10 minute pentru crusta a\u0219ezat\u0103 \u00een form\u0103 \u00eenainte de coacere \u0219i 30 de minute pentru tarta finisat\u0103 \u00eenainte de t\u0103iere. Tarta asamblat\u0103 se p\u0103streaz\u0103 la frigider, acoperit\u0103 lejer, timp de 2-3 zile, men\u021bin\u00e2ndu-\u0219i prospe\u021bimea \u0219i aromele intacte.\n\n\n\nPentru o pauz\u0103 dulce, \u00eencearc\u0103 \u0219i acest chec cu l\u0103m\u00e2ie \u0219i mac f\u0103r\u0103 gluten.\n\n\n\nDescoper\u0103 \u0219i alte re\u021bete f\u0103r\u0103 gluten \u00een colec\u021bia noastr\u0103 dedicat\u0103.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletter-ul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tTart\u0103 f\u0103r\u0103 gluten cu crem\u0103 frangipane de fistic, migdale \u0219i zmeur\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g unt vegan moale100 g zah\u0103r100 g pudr\u0103 de migdale20 g f\u0103in\u0103 f\u0103r\u0103 gluten20 g lapte de ov\u0103z (la temperatura camerei)2 ou\u0103 (la temperatura camerei)100 g past\u0103 de fistic sau unt de fistic 100%300 g f\u0103in\u0103 Sch\u00e4r Bread Mix sau Caputo GF100 g unt vegan s\u0103rat, rece \u0219i t\u0103iat cubule\u021be100 g zah\u0103r1 praf sare120 g ou (aproximativ 2 ou\u0103 mari)100 g dulcea\u021b\u0103 de zmeur\u0103400 g zmeur\u0103 proasp\u0103t\u010350 g fistic pr\u0103jit (tocat)\t\n\t\n\t\tCrem\u0103 frangipane cu fistic \u0219i migdalePune zah\u0103rul \u0219i untul moale \u00een bolul mixerului.Bate cu mixerul timp de 2-3 minute, p\u00e2n\u0103 ob\u021bii o compozi\u021bie cremoas\u0103 \u0219i omogen\u0103.Adaug\u0103 pudra de migdale.\u00cencorporeaz\u0103 ou\u0103le, ad\u0103ug\u00e2ndu-le pe r\u00e2nd, unul c\u00e2te unul.Mixeaz\u0103 bine p\u00e2n\u0103 c\u00e2nd ou\u0103le sunt complet \u00eencorporate.Adaug\u0103 laptele de ov\u0103z \u0219i f\u0103ina f\u0103r\u0103 gluten.Mixeaz\u0103 p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine perfect omogen\u0103.Adaug\u0103 la final pasta de fistic.Amestec\u0103 p\u00e2n\u0103 c\u00e2nd ob\u021bii o crem\u0103 fin\u0103 \u0219i uniform colorat\u0103.Aluat de tart\u0103 f\u0103r\u0103 glutenAmestec\u0103 f\u0103ina cu restul ingredientelor uscate pe blatul de lucru sau pe un covora\u0219 din silicon pentru patiserie.Formeaz\u0103 o ad\u00e2ncitur\u0103 \u00een mijlocul f\u0103inii.Adaug\u0103 untul vegan \u0219i ou\u0103le \u00een mijloc.Fr\u0103m\u00e2nt\u0103 rapid cu v\u00e2rful degetelor sau cu o raclet\u0103 de patiserie p\u00e2n\u0103 ob\u021bii o textur\u0103 nisipoas\u0103.Fr\u0103m\u00e2nt\u0103 scurt aluatul, doar p\u00e2n\u0103 c\u00e2nd se leag\u0103.Formeaz\u0103 o bil\u0103 din aluat.\u00cenvele\u0219te bila de aluat \u00een folie alimentar\u0103.Las\u0103 aluatul la frigider timp de 1 or\u0103.\u00centinde aluatul r\u0103cit \u00eentre dou\u0103 foi de h\u00e2rtie de copt.\u00centinde o foaie cu grosimea de 3-4 mm, folosind distan\u021biere pentru a ob\u021bine o grosime uniform\u0103.Preg\u0103te\u0219te un inel de tart\u0103 sau o form\u0103 cu fund deta\u0219abil (20 cm diametru \u0219i 4 cm \u00een\u0103l\u021bime).A\u0219az\u0103 cu grij\u0103 aluatul \u00een inelul de tart\u0103 sau \u00een form\u0103.Preseaz\u0103 bine aluatul pe baz\u0103 \u0219i pe marginile formei.Verific\u0103 baza pentru a sigila eventualele fisuri sau goluri.Taie surplusul de aluat de pe margini.D\u0103 forma la frigider timp de 10 minute pentru a l\u0103sa aluatul s\u0103 se odihneasc\u0103.Umple crusta r\u0103cit\u0103 cu crema frangipane de fistic \u0219i migdale.Niveleaz\u0103 suprafa\u021ba cu o lingur\u0103 sau cu o spatul\u0103 cotit\u0103.Coace timp de 18-20 de minute \u00een cuptorul pre\u00eenc\u0103lzit la 185\u00b0C.Scoate tarta din cuptor \u0219i a\u0219az-o pe un gr\u0103tar de buc\u0103t\u0103rie.Las\u0103 tarta s\u0103 se r\u0103ceasc\u0103 complet la temperatura camerei.Asamblarea tartei\u00cendep\u0103rteaz\u0103 cu grij\u0103 inelul de tart\u0103.Transfer\u0103 tarta pe un platou de servire sau pe o farfurie.\u00centinde uniform dulcea\u021ba de zmeur\u0103 peste tarta r\u0103cit\u0103.A\u0219az\u0103 zmeura proasp\u0103t\u0103 cu deschiderea \u00een jos, acoperind str\u00e2ns toat\u0103 suprafa\u021ba tartei.Presar\u0103 deasupra fisticul tocat.D\u0103 tarta la frigider timp de 30 de minute \u00eenainte de a o t\u0103ia \u0219i servi.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168843","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=168843"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164968"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}