I adapted my recipe from Amanda Hesser's Peach Tart.
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. —Sumona Donde
In a large bowl mix together ½ tsp of salt, 1 tsp of sugar and the 1 ½ cups of flour. Then in a small bowl whisk together you oils, milk and almond extract. When done pour this into your dry ingredients and mix with a fork. Make sure the batter comes out damp, once done move it into your 11-inch tart pan and pat down till it covers all sides.
Next set oven to 425 degrees fahrenheit, in a medium size bowl combine together piloncillo sugar, salt, and the butter.( If the peaches excretes more juice then anticipated add 1 tbsp of additional flour.) Use your fingers to combine ingredients thoroughly to form a granually texture.
Use ⅓ cup of tamarind juice and gently dip the peaches into it.(Do no submerge the peaches unless you want a really tartiness flavor). Once you dip the peaches, arrange them into a circle pattern over the crust until there is no space left.
Once done scatter the butter mixture over the peaches, and put it in the oven for 20-25 min or until the crust is golden brown and the mixture is bubbling. Take out and let cool, serve warm or room temperature. Enjoy!