Aceast\u0103 tart\u0103 cu br\u00e2nz\u0103 \u0219i caise din compot este minunat\u0103 servit\u0103 at\u00e2t cald\u0103, c\u00e2t \u0219i rece. C\u00e2nd este proasp\u0103t scoas\u0103 din cuptor, umplutura este u\u0219or tremur\u00e2nd\u0103 \u0219i extrem de cremoas\u0103. Dup\u0103 c\u00e2teva ore la frigider, devine mai ferm\u0103, dar p\u0103streaz\u0103 fine\u021bea specific\u0103 deserturilor delicate pe baz\u0103 de br\u00e2nz\u0103. Descoper\u0103 mai jos\u00a0lista de ingrediente\u00a0\u0219i modul de preparare pas cu pas.<\/p>\n
Pentru aluatul fraged:<\/p>\n
250 g f\u0103in\u0103125 g unt rece50 g zah\u0103r pudr\u01031 g\u0103lbenu\u0219 de ou2 linguri de sm\u00e2nt\u00e2n\u01031 praf de sare.<\/p>\n
Pentru umplutura de br\u00e2nz\u0103:<\/p>\n
400 g br\u00e2nz\u0103 de vaci150 g sm\u00e2nt\u00e2n\u0103100 g zah\u0103r2 ou\u01031 lingur\u0103 de amidon1 linguri\u021b\u0103 extract de vaniliecoaja ras\u0103 de la 1\/2 l\u0103m\u00e2ie400 g caise din compot.Pr\u0103jitur\u0103 cu blat sf\u00e2r\u00e2micios \u0219i umplutur\u0103 de br\u00e2nz\u0103. Un desert de care nu te mai saturi<\/a>Mod de preparare<\/p>\n Prima dat\u0103 vei preg\u0103ti aluatul fraged. Acesta se prepar\u0103 \u00eentr-un timp relativ scurt, dar necesit\u0103 un timp de relaxare la rece, pentru a deveni maleabil.<\/p>\n Cum prepari aluatul pentru tart\u0103 cu br\u00e2nz\u0103 \u0219i caise din compot<\/p>\n \u00centr-un bol, pune f\u0103ina, zah\u0103rul pudr\u0103 \u0219i sarea. Adaug\u0103 untul rece \u0219i sf\u0103r\u00e2m\u0103-l \u00een f\u0103in\u0103 cu v\u00e2rful degetelor p\u00e2n\u0103 ob\u021bii o textur\u0103 nisipoas\u0103.<\/p>\n Adaug\u0103 g\u0103lbenu\u0219ul de ou \u0219i sm\u00e2nt\u00e2na, apoi fr\u0103m\u00e2nt\u0103 rapid doar c\u00e2t s\u0103 se lege aluatul. Nu insista prea mult, pentru a nu activa glutenul.<\/p>\n Formeaz\u0103 o bil\u0103 din\u00a0aluatul fraged, \u00eenvele\u0219te-o \u00een folie alimentar\u0103 \u0219i las-o la frigider pentru cel pu\u021bin 30 de minute.<\/p>\n Preg\u0103tirea umpluturii de br\u00e2nz\u0103<\/p>\n \u00centr-un bol mare, mixeaz\u0103 br\u00e2nza de vaci cu sm\u00e2nt\u00e2na p\u00e2n\u0103 ob\u021bii o compozi\u021bie fin\u0103.<\/p>\n Adaug\u0103 zah\u0103rul, ou\u0103le, amidonul, extractul de vanilie \u0219i coaja de l\u0103m\u00e2ie. Amestec\u0103 bine p\u00e2n\u0103 ob\u021bii o crem\u0103 omogen\u0103.<\/p>\n Asamblare \u0219i coacere tart\u0103 cu br\u00e2nz\u0103 \u0219i caise din compot<\/p>\n Pre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C.<\/p>\n \u00centinde aluatul pe o suprafa\u021b\u0103 pres\u0103rat\u0103 cu f\u0103in\u0103, apoi transfer\u0103-l \u00eentr-o tav\u0103 de tart\u0103 (diametru 24-26 cm), pres\u00e2nd u\u0219or marginile. \u00cen\u021beap\u0103 fundul cu o furculi\u021b\u0103 \u0219i d\u0103 tava la frigider pentru \u00eenc\u0103 15 minute. Toarn\u0103 umplutura de br\u00e2nz\u0103 peste aluatul r\u0103cit \u0219i niveleaz\u0103.<\/p>\n Scurge bine caisele din compot \u0219i tamponeaz\u0103-le cu h\u00e2rtie absorbant\u0103. A\u0219az\u0103-le peste umplutura de br\u00e2nz\u0103, fie \u00eentregi, fie t\u0103iate \u00een jum\u0103t\u0103\u021bi.<\/p>\n Dac\u0103 dore\u0219ti, presar\u0103 pu\u021bin zah\u0103r brun peste caise pentru a ob\u021bine o crust\u0103 u\u0219or caramelizat\u0103 la copt.<\/p>\n Coace tarta timp de 40-45 de minute, p\u00e2n\u0103 c\u00e2nd umplutura s-a \u00eenchegat \u0219i marginile aluatului sunt aurii.<\/p>\n Dup\u0103 ce s-a r\u0103cit complet, po\u021bi pudra tarta cu zah\u0103r vanilat sau o po\u021bi servi cu un sos din siropul de caise redus pe foc cu pu\u021bin\u00a0lichior de caise. Aroma cremoas\u0103 a br\u00e2nzei se \u00eemplete\u0219te perfect cu dulcea\u021ba caiselor, iar aluatul fraged adaug\u0103 o not\u0103 crocant\u0103.<\/p>\n