Peach tarts don’t have to wait for peach season — this recipe uses canned peaches, so you can make a warm, flaky, fruity dessert any time of year. Store-bought puff pastry keeps things simple, while a quick spiced glaze brushed over the peaches after baking gives the tart a glossy, bakery-style finish.
Why Canned Peaches Work So Well Here
Canned peaches are already peeled, sliced, and softened, which cuts out a big chunk of prep time compared to using fresh fruit. Draining them well and patting them dry keeps the tart from turning soggy, and their natural sweetness (especially if packed in syrup) means you don’t need to add much additional sugar.
Ingredients
- 1 sheet frozen puff pastry, thawed according to package instructions
- 2 (15-ounce) cans sliced peaches, drained well
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
For the glaze
- 2 tablespoons apricot or peach jam, warmed
- 1 teaspoon water (to thin, if needed)
Equipment
- A baking sheet
- Parchment paper
- A mixing bowl
- A pastry brush
- A rolling pin
Instructions
Step 1: Drain and dry the peaches
Drain the canned peaches well in a colander, then pat them dry with paper towels to remove as much excess liquid as possible — this step is key to preventing a soggy tart.
Step 2: Season the peaches
In a bowl, toss the drained peach slices with granulated sugar, cinnamon, cornstarch, and lemon juice until evenly coated.
Step 3: Prep the puff pastry
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry slightly to smooth any creases, then transfer it to the prepared baking sheet.
Step 4: Create a border
Using a paring knife, score a border about ¾ inch in from the edge of the pastry, cutting only partway through the dough — this allows the edges to puff up into a frame around the filling.
Step 5: Arrange the peaches
Arrange the seasoned peach slices within the scored border in an even, slightly overlapping layer.
Step 6: Egg wash and bake
Brush the border of the pastry with the beaten egg and sprinkle with coarse sugar. Bake for 20-25 minutes, until the pastry is puffed and deep golden brown.
Step 7: Glaze
While the tart is still warm, warm the apricot or peach jam in the microwave for about 15-20 seconds, thinning with a teaspoon of water if needed. Brush the glaze lightly over the peaches for a shiny, bakery-style finish.
Step 8: Cool slightly and serve
Let the tart cool for about 10-15 minutes before slicing. Serve warm or at room temperature, with vanilla ice cream if desired.
Tips for the Best Peach Tart With Canned Peaches
- Drain and dry the peaches thoroughly — this is the most important step for avoiding a soggy tart.
- Use peaches packed in juice rather than heavy syrup if you want to control the sweetness more precisely.
- Keep the puff pastry cold until ready to use for the best rise and flakiest texture.
- Don’t skip the cornstarch — it helps absorb any remaining moisture from the peaches as the tart bakes.
Storage
Store leftover tart loosely covered at room temperature for up to 1-2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a low oven to help restore some crispness to the pastry.
Final Thoughts
This peach tart proves that you don’t need fresh, in-season peaches to make a beautiful, flaky dessert — canned peaches make it possible to enjoy this treat any time of year, with far less prep work than starting from fresh fruit.
