{"id":12218,"date":"2017-06-03T07:11:41","date_gmt":"2017-06-03T05:11:41","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=12218"},"modified":"2017-06-03T07:11:41","modified_gmt":"2017-06-03T05:11:41","slug":"frangipane-tart-s-jagodama","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2017\/06\/03\/frangipane-tart-s-jagodama\/","title":{"rendered":"Frangipane tart s jagodama"},"content":{"rendered":"<p>Slatke su radionice u Kuhaoni &#8220;must have&#8221;, osobito ukoliko ih vodi Petra Jeleni\u0107. Donosimo njen recept za tart s frangipanom (nadjevom od badema) ukra\u0161en svje\u017eim jagodama s radionice &#8220;Jagode i \u010dokolada&#8221;. Isprobajte ga i osjetite slatku \u010daroliju okusa badema i jagoda, a dodatni twist dat \u0107e svje\u017ea metvica ili bosiljak.<!--more-->[one_third]<\/p>\n<h4>Sastojci<\/h4>\n<p>150 g marmelade od jagoda<br \/>\n750 g svje\u017eih jagoda<br \/>\nmetvica ili bosiljak<\/p>\n<h4>Za prhko tijesto:<\/h4>\n<p>300 g o\u0161trog bra\u0161na<br \/>\n200 g maslaca<br \/>\n100 g \u0161e\u0107era u prahu<br \/>\n1 jaje<\/p>\n<h4>Za frangipane:<\/h4>\n<p>125 g mljevenih badema<br \/>\n25 g glatkog bra\u0161na<br \/>\n125 g maslaca<br \/>\n125 g \u0161e\u0107era u prahu<br \/>\nprstohvat soli<br \/>\n2 jaja<br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Priprema<\/h4>\n<p>Bra\u0161no i \u0161e\u0107er u prahu izmije\u0161ajte. Zatim dodajte maslac i mije\u0161ajte elektri\u010dnom mje\u0161alicom dok ne dobijete sipku masu. Na kraju dodajte jaje. Vrlo kratko mijesite tijesto rukama dok se svi sastojci ne spoje. Tijesto polo\u017eite na plasti\u010dnu foliju, spljo\u0161tite ga i omotajte folijom. Stavite ga u zamrziva\u010d na sat vremena.<\/p>\n<p>Pomije\u0161ajte mljevene bademe i bra\u0161no. U zdjeli pjenasto izmije\u0161ajte maslac, \u0161e\u0107er u prahu i sol elektri\u010dnom mje\u0161alicom. Postepeno dodajte jedno po jedno jaje. Na kraju umije\u0161ajte bademe s bra\u0161nom.<\/p>\n<p>Tijesto izvadite iz \u0161krinje i pustite malo da otpusti. Oblikujte ga u oblik kobasice, pa zatim na lagano pobra\u0161njenoj povr\u0161ini razvaljajte tijesto nekoliko centimetara ve\u0107e od kalupa. Prebacite ga u kalup za tart (\u03a6 26 cm)pomo\u0107u valjka. Utisnite tijesto po donjem rubu kalupa i na njegove stjenke. Vi\u0161ak tijesta uklonite no\u017eem uz rub kalupa. Tijesto izbodite vilicom i ponovno stavite u \u0161krinju na sat vremena.<\/p>\n<p>Zagrijte pe\u0107nicu na 190\u00b0C ventilator. Stavite zamrznuto tijesto u pe\u0107nicu i pecite 10-ak minuta odnosno dok rubovi ne dobe boju. Izvadite ga i preko njega \u0161patulom ravnomjerno nanesite frangipane. Vratite u pe\u0107nicu i pecite 15 minuta dok frangipane ne dobije laganu sme\u0107kastu boju.<\/p>\n<p>Ohladite tart u kalupu, a zatim ga prebacite na tanjur za poslu\u017eivanje. Marmeladu zagrijte s malo vode. Ukoliko ima komadi\u0107e vo\u0107a usitnite ih \u0161tapnim mikserom kako bi dobili glatki premaz. Prema\u017eite gornju povr\u0161inu tarta, pa zatim sla\u017eite na plo\u0161ke narezane jagode. Ukrasite listi\u0107ima metvice ili bosiljka.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Poslu\u017eivanje<\/strong><br \/>\nTart narezan na kri\u0161ke poslu\u017eite rashla\u0111en.<br \/>\n<a href=\"https:\/\/www.kuhaona.systich.hr\/wp-content\/uploads\/2017\/05\/tart-snita-na-tanjuru.jpg\"><img decoding=\"async\" class=\"alignleft wp-image-12208 size-blog_single_ft\" src=\"https:\/\/www.kuhaona.systich.hr\/wp-content\/uploads\/2017\/05\/tart-snita-na-tanjuru-960x500.jpg\" alt=\"Frangipane tart s jagodama\" width=\"960\" height=\"500\" \/><\/a><\/p>\n<p><strong>Savjet<\/strong><br \/>\nTijesto i frangipane mo\u017eete zamrznuti i koristiti prema potrebi. Tijesto mo\u017ee stajati u zamrziva\u010du do 6 mjeseci.<\/p>\n<p><strong>Vrijeme pripreme<\/strong><br \/>\n2,5 sata + vrijeme hla\u0111enja<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slatke su radionice u Kuhaoni &#8220;must have&#8221;, osobito ukoliko ih  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":12201,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[75,322,130,82,30,323],"class_list":["post-12218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-bademi","tag-frangipane","tag-jagode","tag-maslac","tag-ostro-brasno","tag-tart"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=12218"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12218\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=12218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=12218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=12218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}