Comments on: Vegan Peach tartlets with Almonds and Pineapple Sage

By: jugalbandi » Basil-Almond Pesto

jugalbandi » Basil-Almond Pesto — Thu, 11 Dec 2008 18:47:03 +0000

[...] make pesto with a combination of herbs – cilantro, basil, pineapple sage, mint, whatever I have on hand. I love the combination of [...]

By: Robert

Robert — Tue, 18 Nov 2008 13:31:41 +0000

“1 tbsp organic cane sugar”

Could I do a straight swop here with Maple Syrup (or Agave)? Or would that alter the consistancy of the dough too much?

Thank you in advance.

sure, you can.

By: Sunita’s World | Think spice…think ‘favourite’- round up

Sat, 25 Oct 2008 14:27:01 +0000

[...] Jugalbandi’s Vegan peach tartlets with almond and pineapple sage [...]

By: CW

CW — Sat, 06 Sep 2008 15:47:36 +0000

I tried out your pie crust today and it is the only one I have eaten that doesn’t taste like cardboard. Mucho thanks for the fantastic recipe!

By: Julie

Julie — Thu, 04 Sep 2008 21:45:43 +0000

Awesome! I crave fresh peaches when they are in season! Especially the white flesh ones they have out now – I find they have a more flowery taste. Just beautiful.

As for the difference between pie and tart crust, I was taught this: pie crust is supposed to be flaky. Tart crust is supposed to be more like a cookie, and definitely not flaky. Tart crust is exceedingly more simple to prepare, therefore, since pie crust can be finicky at times and difficult to keep flaky instead of soggy. Tart crust is pressed into the pan, pie crust is rolled out and cut to shape.

I prefer tart crust. Sometimes when making a graham crust, I replace half the butter with peanut butter (natural peanut butter). It doesn’t make it any more fat-free, but it sure does make it tasty!