Gluten-Free Easy Peach Tart with Flaky Pie Crust
This rustic peach tart combines sweet canned peaches with a buttery pie crust for a simple yet satisfying dessert. The free-form galette style makes it approachable for home bakers, while the egg wash creates a beautiful golden finish. Perfect for summer gatherings or when you want homemade dessert without the fuss of a traditional pie. The tart showcases the natural sweetness of peaches enhanced with just a touch of lemon juice and sugar.
Ingredients
Instructions
- 1
Preheat oven to 375°F
- 2
Combine drained peaches, sugar, lemon juice, and salt in a medium bowl
- 3
Roll out pie crust on a baking sheet sprayed with nonstick cooking spray
- 4
Scoop peaches into center of crust using slotted spoon, leaving 1-2 inches border and avoiding excess liquid
- 5
Fold crust over peaches all around the tart
- 6
Beat egg and brush around tart edges
- 7
Bake for 30 minutes
Tips
Use a slotted spoon to avoid adding excess liquid from the canned peaches, which can make the crust soggy
Spray the baking sheet with nonstick spray to prevent the tart from sticking during baking
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 4 days
Can assemble tart up to 2 hours ahead and bake just before serving
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream
Common Mistakes
Avoid including too much liquid from canned peaches to prevent soggy crust
Don't skip egg wash or crust edges won't brown properly
Substitutions
Use 4-5 fresh peaches, sliced
FAQ
Can I use fresh peaches instead of canned?
Yes, use 4-5 fresh peaches, peeled and sliced. You may need to add extra sugar depending on ripeness.
How long does this tart keep?
Store covered at room temperature for 2 days or refrigerate for up to 4 days for best quality.
Can I freeze this tart?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving.