Adapted from Amanda Hesser’s Peach Tart recipe, the pastry was changed to one my mother taught me. Peaches aren’t available year round, so I used canned. To help balance the increased liquid and sweetness of canned peaches I decreased the sugar and flour and added cornstarch to the topping. Every year we can fresh peaches in a light sage syrup and I love these flavours together so I added sage to this recipe! The pastry is flaky and the salty-sweet crunchy topping is a little extra savoury with the sage. I suggest serving with yogurt to balance the sweeter fruit.

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