I adapted my recipe from Amanda Hesser's Peach Tart. <br />I swapped out the normal sugar with hispanic sugar called piloncillo. It adds a more carmel taste and less of a sugar high taste. I also reduced the measurement of it so it would not over power the peach taste of the tart. I then added in tamarind, I dipped each peach individually into the tamarind to give it more of a tartiness flavor.

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