{"id":8638,"date":"2026-02-21T20:29:57","date_gmt":"2026-02-21T20:29:57","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=8638"},"modified":"2026-03-01T18:20:56","modified_gmt":"2026-03-01T18:20:56","slug":"brezglutenska-tarte-tatin","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenska-tarte-tatin\/","title":{"rendered":"Brezglutenska tarte Tatin"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Tarte Tatin \u2013 klasi\u010dna obrnjena pita<\/h2>\n\n\n\n<p>Tarte Tatin je obrnjena jabol\u010dna pita, pri kateri najprej pripravimo karamelizirano sadje, \u0161ele nato ga pokrijemo s plastjo testa. To zaporedje je bistvo jedi. Med peko se jabolka po\u010dasi meh\u010dajo, njihovi sokovi se zdru\u017eijo s karamelo, testo pa vpije del arom in ostane krhko, a \u010dvrsto. Ko pito obrnemo, se razkrije sijo\u010da plast zlato obarvanega sadja z zna\u010dilnim jantarno-karamelnim leskom.<\/p>\n\n\n\n<p>Bistvo uspe\u0161ne tarte Tatin je ravnote\u017eje med sladkorjem, maslom in naravno sladkobo jabolk. Karamel mora biti dovolj temen, da razvije globino okusa, vendar ne pregrenek. Jabolka morajo ostati mehka, a \u0161e vedno obdr\u017eati obliko, saj premehko sadje izgubi strukturo, presuho pa ne razvije dovolj soka.<\/p>\n\n\n\n<p>Pri tarte Tatin je dodatna pozornost namenjena testu. Biti mora dovolj krhko, da ohrani zna\u010daj klasi\u010dne pite, hkrati pa dovolj stabilno, da zdr\u017ei obrat brez lomljenja. Pomembno je tudi, da sadje ni preve\u010d vodeno, saj odve\u010dna vlaga oslabi karamel in lahko povzro\u010di mehko, razmo\u010deno dno.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>karamel in obrat<\/h4>\n\n<p>\nPri pripravi suhega karameliziranega sladkorja se izogibamo intenzivnemu me\u0161anju. Sladkor je kristalna snov in v fazi taljenja zelo ob\u010dutljiv. \u010ce ga preve\u010d me\u0161amo, lahko spodbudimo ponovno kristalizacijo, zaradi \u010desar postane karamel zrnast ali se strdi.<\/p>\n\n<p>Namesto me\u0161anja ponev rahlo nagibamo, da se toplota enakomerno porazdeli. Ko je ve\u010dina sladkorja \u017ee stopljena in zlato obarvana, lahko po potrebi zelo ne\u017eno preme\u0161amo. Cilj je enakomeren, gladek karamel brez kristalov in brez grenkobe.<\/p>\n\n<hr class=\"info-divider\">\n\n<p>Rezine jabolk po potrebi rahlo popivnamo, da odstranimo povr\u0161inski sok. Odve\u010dna vlaga oslabi karamel in lahko povzro\u010di premehko in razmo\u010deno plast testa po obratu.<\/p>\n\n<p>Pri obra\u010danju pite je pomembno, da ne \u010dakamo predolgo. Po nekaj minutah po\u010divanja jo odlo\u010dno obrnemo, da se karamel \u0161e vedno lepo prelije \u010dez sadje in ustvari zna\u010dilen sijaj.\n<\/p>\n\n\r\n    <\/div>\r\n    \n\n\n\n<p>Brezglutenska tarte Tatin je preprosta glede sestavin, a tehni\u010dno natan\u010dna po izvedbi. Prav ta kombinacija enostavnosti in natan\u010dnosti ustvari sladico, ki deluje elegantno.<\/p>\n\n\n\n<p>Najbolj\u0161a je \u0161e rahlo mla\u010dna, ko je karamel \u0161e mehak in sijo\u010d. \u017dlica rahlo stepene sladke smetane ubla\u017ei intenzivnost karamele, kepica vanilijevega sladoleda pa z ne\u017eno hladnostjo poudari kontrast med toplim sadjem in krhkim testom.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Brezglutenska tarte Tatin<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/tarte-tatin-na-krozniku2.webp\" alt=\"Brezglutenska tarte Tatin\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/univerzalna-brezglutenska-mesanica-mok\/\">\r\n                Univerzalna brezglutenska me\u0161anica mok            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 2 uri<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 8 kosov<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 30 minut<\/div><div class=\"dk-meta-item\"><strong>Po\u010ditek:<\/strong> 30 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 45 minut<\/div><div class=\"dk-meta-item\"><strong>Kuhanje:<\/strong> 15 minut<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Testo<\/strong><br \/>\r\n- 300 g univerzalne me\u0161anice mok<br \/>\r\n- \u00bd \u010dajne \u017eli\u010dke ksantan gumija<br \/>\r\n- \u0161\u010depec soli<br \/>\r\n- 100 g hladnega masla (narezanega na kocke)<br \/>\r\n- 1 jajce<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Karamel in jabolka<\/strong><br \/>\r\n- 50 g sladkorja<br \/>\r\n- 30 g masla<br \/>\r\n- 6 jabolk<br \/>\r\n- sok \u00bd limone<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"normal-step\">Zme\u0161amo suhe sestavine: me\u0161anico mok, ksantan gumi in sol. Dodamo hladno maslo in ga s prsti vtremo v moko, da dobimo drobljivo strukturo. Vme\u0161amo jajce in hitro zgnetemo v gladko testo. \u010ce je testo presuho, dodamo \u017elico hladne vode. Oblikujemo kepo, jo splo\u0161\u010dimo in zavito v folijo hladimo vsaj 30 minut.<\/li><li class=\"normal-step\">Hru\u0161ke in jabolka olupimo ter nare\u017eemo na enakomerne rezine. Pokapamo z limoninim sokom, da prepre\u010dimo oksidacijo. Rahlo popivnamo z brisa\u010do, da odstranimo odve\u010dno vlago.<\/li><li class=\"normal-step\">V debeli ponvi na srednji temperaturi segrevamo sladkor, dokler se ne stopi in obarva zlato rjavo. Ponev rahlo nagibamo, sladkorja ne me\u0161amo intenzivno. Dodamo maslo in hitro preme\u0161amo.<\/li><li class=\"normal-step\">V karamel polo\u017eimo sadje ter ga ne\u017eno obrnemo, da se enakomerno obda. Sadje s karamelom prestavimo v peka\u010d, ki je po dnu oblo\u017een s papirjem za peko.<\/li><li class=\"normal-step\">Ohlajeno testo razvaljamo med dvema listoma papirja za peko. Polo\u017eimo ga \u010dez sadje, robove ne\u017eno potisnemo ob stranice in malo spodvihamo ob robove peka\u010da.<\/li><li class=\"normal-step\">Pe\u010demo v predhodno ogreti pe\u010dici na 180 do 190 \u00b0C 35 do 45 minut, dokler testo ni zlato rjavo.<\/li><li class=\"normal-step\">Po peki pustimo po\u010divati 5 minut. Previdno obrnemo na kro\u017enik, da sadje in karamel ostaneta na vrhu in odstranimo peki papir.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>univerzalna me\u0161anica mok <small style='color:#bbb;'>(300g)<\/small><\/td>\r\n                        <td>1089<\/td>\r\n                        <td>246.0<\/td>\r\n                        <td>13.2<\/td>\r\n                        <td>3.9<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>ksantan gumi <small style='color:#bbb;'>(1g)<\/small><\/td>\r\n                        <td>3<\/td>\r\n                        <td>0.8<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>maslo <small style='color:#bbb;'>(130g)<\/small><\/td>\r\n                        <td>932<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>1.3<\/td>\r\n                        <td>105.3<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>jajce <small style='color:#bbb;'>(50g)<\/small><\/td>\r\n                        <td>78<\/td>\r\n                        <td>0.5<\/td>\r\n                        <td>6.5<\/td>\r\n                        <td>5.5<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>sladkor <small style='color:#bbb;'>(50g)<\/small><\/td>\r\n                        <td>200<\/td>\r\n                        <td>50.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>jabolko <small style='color:#bbb;'>(800g)<\/small><\/td>\r\n                        <td>416<\/td>\r\n                        <td>110.4<\/td>\r\n                        <td>2.4<\/td>\r\n                        <td>1.6<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>2,718<\/td>\r\n                        <td>407.7<\/td>\r\n                        <td>23.4<\/td>\r\n                        <td>116.3<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          kos (1\/8)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">340<\/td>\r\n                        <td>51.0<\/td>\r\n                        <td>2.9<\/td>\r\n                        <td>14.5<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; 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Previdno obrnemo na kro\u017enik, da sadje in karamel ostaneta na vrhu in odstranimo peki papir.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Brezglutenska tarte Tatin: legendarna francoska pita v brezglutenski 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