{"id":947,"date":"2006-10-29T20:42:00","date_gmt":"2006-10-29T20:42:00","guid":{"rendered":"http:\/\/blogs.thesocialmedia.com\/leblogjardin\/2006\/10\/29\/potiron-les-gra-1\/"},"modified":"2012-08-27T09:58:17","modified_gmt":"2012-08-27T09:58:17","slug":"potiron-les-gra-1","status":"publish","type":"post","link":"https:\/\/blogs.thesocialmedia.com\/leblogjardin\/2006\/10\/29\/potiron-les-gra-1\/","title":{"rendered":"Potiron : les grands classiques, la tarte au \u00ab\u00a0pumkin\u00a0\u00bb (2\/2)"},"content":{"rendered":"<p><a href=\"http:\/\/blogs.thesocialmedia.com\/leblogjardin\/files\/2012\/08\/pumkin_pie.jpg\"><\/a><a href=\"http:\/\/clabedan.typepad.com\/photos\/uncategorized\/2007\/05\/29\/5465454646.jpg\"><img loading=\"lazy\" decoding=\"async\" height=\"266\" alt=\"5465454646\" src=\"http:\/\/www.leblogjardin.com\/images\/2007\/05\/29\/5465454646.jpg\" width=\"200\"  \/><\/a>Voici une recette fort simple de la tarte au potiron. Mais d&rsquo;abord un peu d&rsquo;histoire. <\/p>\n<p>&quot;The tradition of pumpkin pie may date back to the first Thankgiving feast in 1621 (or some say the second Thanksgiving feast). In either case, most likely milk, honey, and spices were poured inside the pumpkin itself. The first pies probably came out more like pudding than like the custard fillings that we use today.&quot; La tradition de la tarte au potiron servie \u00e0 l&rsquo;occasion de la f\u00eate de Thanksgiving, remonte aux toutes premi\u00e8res c\u00e9l\u00e9brations, d\u00e8s 1621. Les premi\u00e8res versions de ce plat ressemblaient davantage au flan, que l&rsquo;on servait dans la citrouille elle-m\u00eame, qu&rsquo;\u00e0 la tarte classique telle que nous la connaissons aujourd&rsquo;hui.<\/p>\n<p><strong><span style=\"color: #ff6600\">La tarte au potiron<\/span><\/strong><\/p>\n<p>350 g de chair de potiron, coup\u00e9e en cubes, 50 g de sucre, 50 g de beurre, 100 ml de cr\u00e8me \u00e9paisse ou de yaourt ou de fromage blanc, 2 oeufs, cannelle et bien s\u00fbr 200 g de p\u00e2te bris\u00e9e.<\/p>\n<p>Cuire la chair de potiron dans une casserole, jusqu&rsquo;\u00e0 ce qu&rsquo;elle ramollisse. Quand sa consistance atteint celle d&rsquo;une pur\u00e9e compacte, retirer la casserole du feu. Ajouter \u00e0 la pur\u00e9e le sucre, le beurre, la cr\u00e8me et les oeufs battus, ainsi que l&rsquo;assaisonnement.<\/p>\n<p>Etaler la p\u00e2te, verser le m\u00e9lange, et enfourner pour une bonne demi-heure. Le four doit \u00eatre pr\u00e9chauff\u00e9, \u00e0 190 degr\u00e9s.<\/p>\n<p><span style=\"color: #ff6600\"><strong>Bon app\u00e9tit !<\/strong><\/span><\/p>\n<p><a href=\"http:\/\/clabedan.typepad.com\/.shared\/image.html?\/photos\/uncategorized\/pumkin_pecan_pie.jpg\"><\/a><a href=\"http:\/\/www.leblogjardin.com\/2006\/10\/potiron_les_gra.html\">Potiron : les grands classiques, la soupe \u00e0 la courge (1\/2<\/a>)<\/p>\n<p><a href=\"http:\/\/www.leblogjardin.com\/2006\/10\/potiron_les_gra_1.html\">Potiron : les grands classiques, la tarte au &quot;pumpin&quot; (2\/2)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Voici une recette fort simple de la tarte au potiron. Mais d&rsquo;abord un peu d&rsquo;histoire. &quot;The tradition of pumpkin pie may date back to the first Thankgiving feast in 1621 (or some say the second Thanksgiving feast). In either case, most likely milk, honey, and spices were poured inside the pumpkin itself. The first pies [&hellip;]<\/p>\n","protected":false},"author":200,"featured_media":2859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Potiron : les grands classiques, la tarte au &quot;pumkin&quot; (2\/2) - Le blog jardin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.thesocialmedia.com\/leblogjardin\/2006\/10\/29\/potiron-les-gra-1\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Potiron : les grands classiques, la tarte au &quot;pumkin&quot; (2\/2) - Le blog jardin\" \/>\n<meta property=\"og:description\" content=\"Voici une recette fort simple de la tarte au potiron. Mais d&rsquo;abord un peu d&rsquo;histoire. &quot;The tradition of pumpkin pie may date back to the first Thankgiving feast in 1621 (or some say the second Thanksgiving feast). In either case, most likely milk, honey, and spices were poured inside the pumpkin itself. 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