In article >,
"W. Baker" > wrote:

> Peppermint Patootie > wrote:
> : Does anyone have a recipe? If I don't hear any good suggestions I think
> : I'll just make an almond meal / sweetener / butter crust with a beaten
> : egg mixed in.
>
> : I want the crust to make a base that will hold together on top of which
> : I can put fruit and some kind of glaze. The whole thing won't be
> : low-carb per se, but I figure I can lowER the carbs by making the pastry
> : base with almond meal. Plus I like the taste. :-)
>
> : I've got these ripe peaches in the fridge, see, and there are
> : blueberries.....
>
> : PP, T2
>
> I have no idea of the amount of each ingredients in this recipe I saw on
> the Lydia program today, but she maintains it somes out a chewy crust with
> a peach tart she made. It was toasted almonds, sugar, cocoa, a little
> flour, egg white all whapped p in the food processor. the texture when
> she took it out was pliable adn well stuck together adn she was able to
> hold the whole lump in her hands before pressign it into the tart pan.
> You might try er website which usually has the current eek's recipes on
> it. I think the almonds may well have been closer to nut butter than
> crumbs, but with my vision, I couldn't swear.
>
> the tart looked lovely with large peach quaters or 6ths withthe skin on
> all kind of standing up in the tart. she did do a preliminary light cook
> in a sugar-water solution to get a bit of caramelization, but tht might
> well be skipped or done with an artificial sweetener.
>
> I love her show, although much of the food is qute impossible for me
> eithe rfor diabetes or kosher reaasons. Why is there cheese inm so many
> meat dishes!!!!

Thanks, Wendy! That sounds good. Lydia who?

PP