{"id":5835,"date":"2014-12-01T23:29:18","date_gmt":"2014-12-02T04:29:18","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5835"},"modified":"2014-12-10T22:39:05","modified_gmt":"2014-12-11T03:39:05","slug":"pie-rapido-de-crema-pastelera-y-guayaba","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pie-rapido-de-crema-pastelera-y-guayaba\/","title":{"rendered":"Pie R\u00e1pido de Crema Pastelera y Guayaba"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5840\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pie-rapido-de-crema-pastelera-y-guayaba\/pie-slice\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pie-slice\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?fit=700%2C500&amp;ssl=1\" class=\"alignleft size-thumbnail wp-image-5840\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/12\/pie-slice-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"pie-slice\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/>Esta es una receta veloz de <em>pie<\/em>\u00a0o tarta de crema pastelera, o sea lo que com\u00fanmente se conoce en Chile como una <strong>tartaleta<\/strong>, s\u00f3lo que sin fruta picada encima, sino que con mermelada de guayaba. Fue un \u00e9xito entre la ilustre concurrencia, y es muy simple.<\/p>\n<p>Ya que fue una tarta r\u00e1pida, confesamos haber utilizado crema pastelera instant\u00e1nea de sobre, y quedamos sorprendidos de c\u00f3mo ha avanzado la tecnolog\u00eda desde la \u00faltima vez que hicimos una as\u00ed (hace d\u00e9cadas).<\/p>\n<p>En fin, esa es la parte f\u00e1cil. La otra parte es la base del pie, que no es dif\u00edcil.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5837\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pie-rapido-de-crema-pastelera-y-guayaba\/pie-crema-pastelera-guayaba-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-2.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pie-crema-pastelera-guayaba-2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-2.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter wp-image-5837 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-2.jpg?resize=700%2C500&#038;ssl=1\" alt=\"pie-crema-pastelera-guayaba-2\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-2.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-2.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><!--more--><\/p>\n<p>Necesitamos una base de pie. Nosotros la hacemos as\u00ed:<\/p>\n<ul>\n<li>1 taza de harina sin polvos<\/li>\n<li>50 grs. de mantequilla con sal, fr\u00eda, cortada en cubitos de aprox. 1cm. de arista<\/li>\n<li>1\/2 cucharadita de az\u00facar<\/li>\n<li>Agua muy fr\u00eda, unos 20 ml.<\/li>\n<\/ul>\n<p>El procedimiento es: mezclar harina, mantequilla y sal intentando que la mantequilla no se derrita con el calor de las manos. La idea es obtener una suerte de migas de mantequilla y harina. A\u00f1adir la m\u00ednima cantidad de agua necesaria para que la masa se una.Trabajar la masa lo m\u00ednimo posible, s\u00f3lo hasta que quede unida.<\/p>\n<p>Refrigerar una hora.<\/p>\n<p>Para hacer el pie, sacar la masa del refrigerador y dejarla unos 5 o 10 minutos para que no est\u00e9 tan fr\u00eda.<\/p>\n<p>Uslerear con abundante harina para que no se pegue, y una vez que tenga la extensi\u00f3n y espesor adecuados, poner la masa en el molde del pie.<\/p>\n<p>Hornear unos 20 minutos a 180 grados C. Sacar y dejar enfriar.<\/p>\n<p>Una vez fr\u00eda la masa, preparar 750 ml. de crema pastelera. En este caso fuimos perezosos y la hicimos instant\u00e1nea, por lo que no hubo que dejarla enfriar.<\/p>\n<p>Verter la crema sobre la masa y refrigerar 10 minutos.<\/p>\n<p>Verter y distribuir la mermelada de guayaba sobre el pie y comer.<\/p>\n<figure id=\"attachment_5836\" aria-describedby=\"caption-attachment-5836\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5836\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pie-rapido-de-crema-pastelera-y-guayaba\/pie-crema-pastelera-guayaba\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pie-crema-pastelera-guayaba\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba.jpg?fit=700%2C500&amp;ssl=1\" class=\"wp-image-5836 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba.jpg?resize=700%2C500&#038;ssl=1\" alt=\"pie-crema-pastelera-guayaba\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5836\" class=\"wp-caption-text\">Listos para la merienda<\/figcaption><\/figure>\n<figure id=\"attachment_5840\" aria-describedby=\"caption-attachment-5840\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5840\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pie-rapido-de-crema-pastelera-y-guayaba\/pie-slice\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pie-slice\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?fit=700%2C500&amp;ssl=1\" class=\"wp-image-5840 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?resize=700%2C500&#038;ssl=1\" alt=\"pie-slice\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-slice.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5840\" class=\"wp-caption-text\">\u00bfUna tajada de pie?<\/figcaption><\/figure>\n<p>Ahora viene toda una exploraci\u00f3n de cu\u00e1l es la mermelada ideal para cubrirlo. Con guayaba qued\u00f3 maravilloso. \u00bfFrambuesa quiz\u00e1?<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de pie r\u00e1pido de crema pastelera y guayaba hecho con crema pastelera instant\u00e1nea.<\/p>\n","protected":false},"author":1,"featured_media":5839,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,25],"tags":[108,250,24,30],"class_list":["post-5835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-reposteria","tag-crema-pastelera","tag-guayaba","tag-pie","tag-reposteria","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/12\/pie-crema-pastelera-guayaba-hd-2.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1w7","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16046,"url":"https:\/\/le-fort.org\/cocina\/crema-pastelera\/","url_meta":{"origin":5835,"position":0},"title":"Crema Pastelera","author":"Marell Rojas","date":"8 de Mayo, 2020","format":false,"excerpt":"Receta de la crema pastelera","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3122,"url":"https:\/\/le-fort.org\/cocina\/berlines-con-crema-pastelera\/","url_meta":{"origin":5835,"position":1},"title":"Berlines. Fritos, por supuesto","author":"Le-Fort.org","date":"7 de Febrero, 2013","format":false,"excerpt":"Receta de Berlines fritos f\u00e1ciles, rellenos con Crema Pastelera. Se puede modificar el relleno para que sea mermelada, manjar blanco o dulce de membrillo tambi\u00e9n.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":6026,"url":"https:\/\/le-fort.org\/cocina\/banoffee-pie-de-caramelo-banana-y-crema\/","url_meta":{"origin":5835,"position":2},"title":"Banoffee: Pie de Caramelo, Banana y Crema","author":"Le-Fort.org","date":"1 de Febrero, 2015","format":false,"excerpt":"Receta de Banoffee, un pie de caramelo de leche condensada, banana en rodajas y crema batida muy f\u00e1cil y de r\u00e1pida preparaci\u00f3n.","rel":"","context":"En &quot;Tartas&quot;","block_context":{"text":"Tartas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/tartas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":15572,"url":"https:\/\/le-fort.org\/cocina\/banoffee-receta-original\/","url_meta":{"origin":5835,"position":3},"title":"Banoffee &#8211; Receta Original","author":"Le-Fort.org","date":"10 de Abril, 2021","format":false,"excerpt":"Receta original del Banoffee o Banofi, tarta de la d\u00e9cada de 1970. Esta versi\u00f3n tiene caf\u00e9 en la crema y usa simplemente dulce de leche.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8864,"url":"https:\/\/le-fort.org\/cocina\/noquis-con-manga-pastelera\/","url_meta":{"origin":5835,"position":4},"title":"\u00d1oquis con Manga Pastelera: M\u00e1s r\u00e1pidos y limpios","author":"Le-Fort.org","date":"31 de Octubre, 2016","format":false,"excerpt":"\u00d1oquis con manga pastelera: una mejor forma de preparar \u00f1oquis en casa.","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/gnocchi-manga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/gnocchi-manga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/gnocchi-manga-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/gnocchi-manga-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/gnocchi-manga-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8708,"url":"https:\/\/le-fort.org\/cocina\/pavlova\/","url_meta":{"origin":5835,"position":5},"title":"Pavlova: Ni de Aqu\u00ed ni de All\u00e1","author":"Le-Fort.org","date":"8 de Septiembre, 2016","format":false,"excerpt":"Pavlova: postre o torta de merengue, crema y frutas. Simple, deliciosa y liviana.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/pavlova-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/pavlova-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/pavlova-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/pavlova-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/pavlova-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=5835"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5835\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5839"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=5835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=5835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=5835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}