{"id":14735,"date":"2021-01-03T02:21:09","date_gmt":"2021-01-03T02:21:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/01\/03\/tarte-tatin-von-der-schalotte-von-obers-trifft-sahne\/"},"modified":"2024-04-22T20:17:05","modified_gmt":"2024-04-22T12:17:05","slug":"tarte-tatin-von-der-schalotte-von-obers-trifft-sahne","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/01\/03\/tarte-tatin-von-der-schalotte-von-obers-trifft-sahne\/","title":{"rendered":"Tarte Tatin von der Schalotte von Obers trifft Sahne \u2013 Tarte Tatin of Shallots by Obers trifft Sahne"},"content":{"rendered":"

Schon lange wollte ich bei Petra von Obers trifft Sahne<\/a> vorbeischauen und mir ein paar Rezepte stibitzen, aber das ist gar nicht so einfach! Nun wurde mir durch \u201eKoch mein Rezept\u201c von Volkermampft<\/a> Petra zugelost und so wurde es Zeit f\u00fcr mich, da mal richtig tief w\u00fchlen zu gehen. Zeit\u2026 ja, die braucht man, denn da ist so viel zu sehen! Berichte \u00fcber Restaurants, Kochkurs Besuche, Buch Rezensionen, und auch Rezepte der GiftigenBlonden aus \u00d6sterreich! Ich kann Euch sagen, es war schwer, etwas auszusuchen, denn ich fand eine ganze Reihe von guten Leckereien! Ich habe mir 2 Rezepte ausgesucht, die ich jetzt und unbedingt nachbacken\/kochen wollte. Die anderen haben zu warten! Das erste ist das unglaublich leckere Tarte Tatin von der Schalotte von Obers trifft Sahne! Das musste ich unbedingt ausprobieren!<\/p>\n

************<\/p>\n

For a long time already, I wanted to cook or bake from the blog <\/em>Obers trifft Sahne<\/em><\/a> and pinch some of her recipes, but this was not that easy! Now I have been given the blog through our group \u201eCook my recipe\u201c from <\/em>Volkermampft<\/em><\/a> and it was time for me to really kneel into her blog and go through all the posts. You need time! Because Petra has not only recipes but also book reviews, restaurant visits, cooking courses and also some recipes from our other friend blogger GiftigeBlonde from Austria! I can tell you it was hard to choose! I found lots of delicious recipes I would like to cook. But I chose 2 of them for now, the rest has to wait! The first recipe I made is this very delicious Tarte Tatin!<\/em><\/p>\n\n\n

\"Tarte<\/figure>\n\n\n

Hier gehts zum Originalrezept!<\/a><\/p>\n

Teig (herzhaft)
250 g Mehl
125 g kalte Butter
1 Ei
1 TL. Salz<\/p>\n

Alle Zutaten f\u00fcr den Teig verkneten und in Klarsichtfolie gewickelt im K\u00fchlschrank mindestens eine Stunde k\u00fchlen lassen. Diesen Teig kannst du auch mit etwas geriebenem Parmesan geschmacklich ver\u00e4ndern, wenn es zum Endprodukt passt. Hier lassen wir den weg.
Nach der K\u00fchlphase auf einer bemehlten Arbeitsfl\u00e4che etwa 4 mm stark rund ausrollen und mit der verwendeten Form die gew\u00fcnschte Gr\u00f6\u00dfe markieren. (Ich gebe zu, ich war eine faule Hausfrau, ich hatte noch ein St\u00fcck Bl\u00e4tterteig und habe diesen ben\u00fctzt)<\/p>\n

10 Stck. Schalotten
-hier f\u00fcr eine Form mit ca. 16 cm Durchmesser- (ich brauchte einige Schalotten mehr, denn meine kleinste Form hat 19 cm Durchmesser)<\/p>\n

1 El Zucker
3 EL Wasser
2 EL Balsamico
Salz, Pfeffer
frischer Thymian<\/p>\n

Die Schalotten putzen und l\u00e4ngs halbieren. In einer Sch\u00fcssel mit Salz uns Pfeffer w\u00fcrzen und marinieren.
In einer Pfanne Zucker und Wasser verr\u00fchren und karamellisieren lassen. Mit dem Balsamico abl\u00f6schen und sirupartig einkochen. Verwendest du eine gr\u00f6\u00dfere Form, passe die Menge bitte an. (danke f\u00fcr den Tip, habe ich gemacht)<\/p>\n

Den Balsamico-Sirup auf den Boden der Form komplett auftragen. Ich habe die Form vorher mit Backpapier ausgelegt, dass erleichterte das St\u00fcrzen. Die gew\u00fcrzten Zwiebeln in regelm\u00e4\u00dfiger Form, mit der Schnittfl\u00e4che nach unten, eng aneinander in die Form legen. Den inzwischen ausgeschnittenen M\u00fcrbeteig auf die Zwiebeln legen und rundherum andr\u00fccken.<\/p>\n

Im vorgeheizten Backofen bei 185\u00b0C O\/U 40 Minuten backen. Aus dem Ofen nehmen, 2-3 Minuten ruhen lassen, den Ring der Form entfernen und die Tarte auf einen Teller st\u00fcrzen. Das Backpapier abziehen und mit frischem Thymian bestreuen.<\/p>\n

************<\/p>\n

Dough:<\/em>
250 g Flour<\/em>
125 g cold Butter<\/em>
1 Egg<\/em>
1 tsp Salt<\/em><\/p>\n

Mix all ingredients for the dough together and knead well. Wrap into cling-foil and let rest for at least 1 hour in the fridge. You can also add some grated Parmesan for taste if you like. Here we do not use it. <\/em>
After the cooling roll out to a 4 mm thick circle and fit into your cake dish <\/em>
(I admit I was lazy I used a piece of puff pastry I still had in my fridge.)<\/em><\/p>\n

10 Shallots<\/em>
(for a 16-diameter cake dish)<\/em><\/p>\n

1 tbsp Sugar<\/em>
3 tbsp Water<\/em>
2 tbsp Balsamic Vinegar<\/em>
Salt, Pepper<\/em>
fresh Thyme<\/em><\/p>\n

Clean the shallots and cut them in half. Let marinate in a bowl with salt and pepper. <\/em>
In a small pot mix water and sugar and let caramelize. Add the balsamic vinegar and reduce to a syrup. If you use a bigger dish make more!<\/em><\/p>\n

Put baking paper into the baking dish, then pour the syrup into it and spread well. Put the shallots into the dish cut side down. Cover with the dough and push the sides down.<\/em><\/p>\n

Pre-heat the oven to 185 C and bake the tarte for 40 minutes. Take from the oven and let rest for 2-3 minutes. Then turn over onto a plate. Peel the baking paper off and serve with some fresh thyme on top.<\/em><\/p>\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n
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\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"Tarte<\/figure>\n\n\n\n
\"Tarte<\/figure>\n\n\n\n
\"Tarte<\/figure>\n\n\n
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\"Tarte<\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Schon lange wollte ich bei Petra von Obers trifft Sahne vorbeischauen und mir ein paar Rezepte stibitzen, aber das ist gar nicht…<\/p>\n","protected":false},"author":5,"featured_media":157817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,426,143,235,22,44,293,33,277,23,64,100],"tags":[26,50,27,301,105],"class_list":{"0":"post-14735","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-cook-my-recipe-event","9":"category-salty-pastry","10":"category-baked-goods","11":"category-vegetables","12":"category-main-dishes","13":"category-copycat-baking","14":"category-snack","15":"category-suesse-waehe","16":"category-vegetarisch","17":"category-starters","18":"category-onion","19":"tag-gemuse","20":"tag-main-dish","21":"tag-vegetarisch","22":"tag-pie","23":"tag-zwiebel","24":"post_format-post-format-gallery"},"yoast_head":"\nTarte Tatin von der Schalotte von Obers trifft Sahne \u2013 Tarte Tatin of Shallots by Obers trifft Sahne - 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