Tarte aux pommes et yaourt au lait de brebis (sans oeufs)

Tarte aux pommes et yaourt au lait de brebis (sans oeufs)

Situons notre scène.

Tu viens tout juste de rentrer de vacances et, comme de bien entendu, c’est la pénurie chez bibi.

La bonne âme à qui tu avais confié une clé de ta maison doit venir débriefer sa mission dans grosso-modo une heure.

Tu te dis que tu vas faire ce gâteau simple, rapide et efficace que tu connais par coeur. Pas bol, il faut des oeufs et tu n’as plus d’oeufs.

Tu improvises donc une tarte autour des 4 pommes et des 2 yaourts qui trônent (seuls) fièrement (mais bien seuls) (le fond d’épicerie, ça ne compte pas) dans ta cuisine.

Et tu t’en tires royalement sous les miam-hum-slurp de la foule en délire.

Mission completed.

Tarte aux pommes et yaourt au lait de brebis

 

Tarte aux pommes et yaourts au lait de brebis

 

Pour la pâte :

  • 200g de farine T80
  • 2cs de sucre complet
  • 80g de purée d’amande blanche
  • 2cs d’huile d’olive douce
  • QS eau

Pour la garniture :

  • 4 pommes golden (n’hésitez pas à en mettre deux de plus si vous ne subissez pas la dèche post-vacances)
  • 2 yaourts natures au lait de brebis
  • 1cc de fécule de maïs
  • 1cs de sucre
  • 1cs de rhum

Préchauffez votre four à 180°.

Mettez tous les ingrédients de la pâte, sauf l’eau, dans le bol du robot, équipé de l’ustensile pour pétrir.

Actionnez le robot et ajoutez l’eau progressivement, en tout petit filet, jusqu’à obtenir une pâte souple mais non collante.

Divisez la boule de pâte en deux parties (2/3 et 1/3 environ).

Abaissez la plus grande partie sur un plan fariné et foncez un moule à tarte préalablement huilé.

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Epluchez, évidez et découper les pommes en cubes. Les répartir sur le fond de tarte.

Dans un bol, battre ensemble la fécule, le sucre, le rhum et les yaourts.

Répartir ce mélange sur les pommes.

Abaissez enfin la dernière part de tarte de façon à ce qu’elle ne fasse pas plus de la moitié de la taille du moule à tarte. Ensuite, soit vous avez un rouleau à losanges, soit vous allez réaliser, à l’aide d’un couteau, des entailles d’environ un centimètre tous les centimètres et disposées en quinconce (c’est clair ça ?). Il n’y a plus qu’à étirer légèrement l’abaisser pour voir se former de jolies alvéoles. Recouvrez la tarte avec cette pâte.

Enfournez pour 30 minutes environ (jusqu’à ce que ça doit doré comme vous aimez).

Servir tiède ou froid.

 

Et je vous rappelle que vous avez jusqu’à demain pour me parler de vos bonnes résolutions de rentrée et peut-être gagner une jouuuuulie gourde Gaspajoe !

34 Commentaires
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