{"id":54893,"date":"2022-02-04T08:00:20","date_gmt":"2022-02-04T07:00:20","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=54893"},"modified":"2022-04-07T10:22:49","modified_gmt":"2022-04-07T08:22:49","slug":"recepta-pastis-de-poma-i-compota-albercoc","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2022\/02\/04\/recepta-pastis-de-poma-i-compota-albercoc\/","title":{"rendered":"Recepta: Past\u00eds de poma i compota d&#8217;albercoc"},"content":{"rendered":"<p>A l&#8217;hora de preparar un past\u00eds casol\u00e0 podem optar per pastissos de pa de pessic, amb un interior tendre i esponj\u00f3s i farcits al gust. Per pastissos freds que no solen necessitar forn, com un cheescake o un past\u00eds de llimona, que s\u00f3n ideals per prendre de postres. O per pastissos de pasta de full que equilibren a la perfecci\u00f3 el punt cruixent de la base amb un farcit suc\u00f3s.<!--more--><\/p>\n<figure id=\"attachment_58011\" aria-describedby=\"caption-attachment-58011\" style=\"width: 1313px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-58011\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc.jpg\" alt=\"\" width=\"1313\" height=\"876\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc.jpg 1313w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc-1068x713.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc-630x420.jpg 630w\" sizes=\"auto, (max-width: 1313px) 100vw, 1313px\" \/><figcaption id=\"caption-attachment-58011\" class=\"wp-caption-text\">\u00a9Estela Nieto<\/figcaption><\/figure>\n<h2>Una aposta guanyadora<\/h2>\n<p>Un past\u00eds de poma sempre \u00e9s una aposta guanyadora, sobretot a l&#8217;hivern, i si per aconseguir un interior encara m\u00e9s suculent fem servir una compota en lloc de crema aconseguirem un past\u00eds molt <strong>m\u00e9s saludable i amb menys sucre<\/strong>. Per elaborar el past\u00eds usem compota d&#8217;albercoc <strong>Valle del Taibilla<\/strong>, per\u00f2 la compota de maduixa tamb\u00e9 combinar\u00e0 perfectament amb la poma i la pasta de full casolana.<\/p>\n<blockquote><p>Amb la compota, aconseguirem un past\u00eds molt m\u00e9s saludable i amb menys sucre<\/p><\/blockquote>\n<p>Temps de preparaci\u00f3: 20 minuts + 1 hora de rep\u00f2s.<br \/>\nTemps de cocci\u00f3: 25 minuts.<\/p>\n<h3>Ingredients (6 racions)<\/h3>\n<ul>\n<li>4 pomes petites.<\/li>\n<li>250 gr. de <a href=\"https:\/\/valledeltaibilla.es\/tienda-online\/compota-de-albaricoque-con-zumo-de-uva\/\" target=\"_blank\" rel=\"noopener\">compota d&#8217;albercoc Valle del Taibilla<\/a>.<\/li>\n<li>2 cullerades de beguda de soja.<\/li>\n<\/ul>\n<h4>Per a la pasta de full<\/h4>\n<ul>\n<li>250 gr. de farina de rebosteria.<\/li>\n<li>120 gr. de margarina vegetal.<\/li>\n<li>20 gr. de xarop d&#8217;atzavara.<\/li>\n<li>30 gr. d\u2019aigua freda.<\/li>\n<li>Un pessic de sal.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-55192\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3.jpg\" alt=\"tarta de manzana\" width=\"433\" height=\"650\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3.jpg 1094w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3-768x1153.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3-1023x1536.jpg 1023w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3-696x1045.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3-1068x1603.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/Tarta-de-manzana-y-compota-Valle-del-Taibilla-3-280x420.jpg 280w\" sizes=\"auto, (max-width: 433px) 100vw, 433px\" \/><\/p>\n<h3>Elaboraci\u00f3<\/h3>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Per elaborar la pasta de full <strong>\u00e9s important que la margarina estigui a temperatura ambient<\/strong>. La barrejarem amb la farina fins que quedi completament integrada i ben repartida.<\/li>\n<li>A continuaci\u00f3, afegir la mica de sal i els l\u00edquids al centre, formant un volc\u00e0 amb la farina. Barrejar fins que la massa hagi absorbit els l\u00edquids i es torni fina i <strong>una mica el\u00e0stica<\/strong>. No cal amassar en exc\u00e9s. Embolicar la massa o col\u00b7locar en un bol ben tapat i refrigerar <strong>durant una hora<\/strong>.<\/li>\n<li>Al cap d&#8217;aquest temps, enfarineu una superf\u00edcie i estireu la massa fins a aconseguir un gruix de mig cent\u00edmetre. Cobrir un recipient per a pastissos i <strong>punxar la base<\/strong> amb una forquilla perqu\u00e8 no s&#8217;infli i es deformi el past\u00eds.<\/li>\n<li><strong>Col\u00b7locar la compota d&#8217;albercoc<\/strong> sobre la pasta de full i decorar amb les pomes tallades a l\u00e0mines formant un dibuix conc\u00e8ntric. Pinzellar la poma amb m\u00e9s compota per evitar que la poma s&#8217;oxidi i caramel\u00b7litzi millor al forn.<\/li>\n<li>Retallar l&#8217;excedent de massa i alternar unes tires de la mateixa pasta de full formant una reixeta a la superf\u00edcie.<\/li>\n<li>Portar al forn pre-escalfat a<strong> 200\u00b0 C durant 20 minuts<\/strong>. Al cap d&#8217;aquest temps, pinzellar la massa de les vores i de la reixeta amb la beguda vegetal i tornar al forn durant 5 minuts m\u00e9s.<\/li>\n<li>Deixeu que es refredi sobre una reixeta abans de tallar perqu\u00e8 es torni m\u00e9s ferma.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p style=\"text-align: center;\">RECOMANAT PER<br \/>\n<strong>Valle del Taibilla<\/strong> | <strong><a href=\"https:\/\/valledeltaibilla.es\/\" target=\"_blank\" rel=\"noopener\">www.valledeltaibilla.es<\/a><\/strong><\/p>\n<p><a href=\"https:\/\/valledeltaibilla.es\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-54083\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/Logo_Valle_del_Taibilla.png\" alt=\"\" width=\"298\" height=\"174\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/Logo_Valle_del_Taibilla.png 1353w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/Logo_Valle_del_Taibilla-768x450.png 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/Logo_Valle_del_Taibilla-696x407.png 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/Logo_Valle_del_Taibilla-1068x625.png 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/Logo_Valle_del_Taibilla-718x420.png 718w\" sizes=\"auto, (max-width: 298px) 100vw, 298px\" \/><\/a><\/p>\n<p><strong>Autors:<\/strong>\u00a0<a href=\"http:\/\/www.nutricionesencial.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Iv\u00e1n Iglesias<\/a>, Chef i professor de cuina vegana i <a href=\"http:\/\/www.nutricionesencial.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Estela Nieto<\/a>, psic\u00f2loga, Master en psicopatologia i salut, i especialista en psiconutrici\u00f3<\/p>\n<p><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Subscriu-te<\/strong><\/a><strong> a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em>, <em>el teu mensual 100% ecol\u00f2gic<\/em><br \/>\nLlegir <\/strong><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/01\/BioEcoActual_Febrer_2022.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Bio Eco Actual Febrer 2022<\/strong><\/a><\/p>\n<p><iframe style=\"border: none; width: 100%; height: 520px;\" src=\"\/\/e.issuu.com\/embed.html?d=bioecoactual_febrer_2022&amp;hideIssuuLogo=true&amp;showOtherPublicationsAsSuggestions=true&amp;u=bioecoactual\" allowfullscreen=\"allowfullscreen\"> <\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A l&rsquo;hora de preparar un past&iacute;s casol&agrave; podem optar per pastissos de pa de pessic, amb un interior tendre i esponj&oacute;s i farcits al gust. Per pastissos freds que no solen necessitar forn, com un cheescake o un past&iacute;s de llimona, que s&oacute;n ideals per prendre de postres. O per pastissos de pasta de full [&hellip;]<\/p>\n","protected":false},"author":419,"featured_media":58011,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[],"class_list":["post-54893","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Recepta: Past\u00eds de poma i compota d&#039;albercoc - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Et presentem una recepta de past\u00eds de poma i compota d&#039;albercoc saludable i amb menys sucre que els pastissos convencionals\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2022\/02\/04\/recepta-pastis-de-poma-i-compota-albercoc\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta: Past\u00eds de poma i compota d&#039;albercoc\" \/>\n<meta property=\"og:description\" content=\"Et presentem una recepta de past\u00eds de poma i compota d&#039;albercoc saludable i amb menys sucre que els pastissos convencionals\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bioecoactual.com\/ca\/2022\/02\/04\/recepta-pastis-de-poma-i-compota-albercoc\/\" \/>\n<meta property=\"og:site_name\" content=\"Bio Eco Actual\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BioEcoActual\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-04T07:00:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-07T08:22:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2022\/02\/tarta-de-manzana-valle-taibilla-marc.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1313\" \/>\n\t<meta property=\"og:image:height\" content=\"876\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bio Eco Actual\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:site\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bio Eco Actual\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2022\\\/02\\\/04\\\/recepta-pastis-de-poma-i-compota-albercoc\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2022\\\/02\\\/04\\\/recepta-pastis-de-poma-i-compota-albercoc\\\/\"},\"author\":{\"name\":\"Bio Eco Actual\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#\\\/schema\\\/person\\\/43c1f0817cbc73f37ce66f2978084ceb\"},\"headline\":\"Recepta: Past\u00eds de poma i compota d&#8217;albercoc\",\"datePublished\":\"2022-02-04T07:00:20+00:00\",\"dateModified\":\"2022-04-07T08:22:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2022\\\/02\\\/04\\\/recepta-pastis-de-poma-i-compota-albercoc\\\/\"},\"wordCount\":555,\"publisher\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2022\\\/02\\\/04\\\/recepta-pastis-de-poma-i-compota-albercoc\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.bioecoactual.com\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/tarta-de-manzana-valle-taibilla-marc.jpg\",\"articleSection\":[\"Receptes\"],\"inLanguage\":\"ca-ES\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2022\\\/02\\\/04\\\/recepta-pastis-de-poma-i-compota-albercoc\\\/\",\"url\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2022\\\/02\\\/04\\\/recepta-pastis-de-poma-i-compota-albercoc\\\/\",\"name\":\"Recepta: Past\u00eds de poma i compota d'albercoc - 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