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No Bake Peach Tart + More Irresistible Canned Peach Recipes
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Did you know that California grows more peaches than all the other peach growing states combined? We all know that fresh peach season comes and goes all too quickly. Thankfully, California produces plenty of canned cling peaches so we can get a taste of summer all year long. We’re sharing our friend Rachel Dunston’s No Bake Peach Tart and more irresistible canned peach recipes for you to try with the must-have pantry staple.
Why you should make this No Bake Peach Tart recipe
How about a no bake, minimal heat recipe? It’s got a creamy filling and crunchy graham cracker crust. Plus you can use canned fruit for this one. Rachel says that canned peaches are much better than fresh for this tart. So, you will be able to make this all year round. She recommends refrigerating it overnight to give it time to set up.
Are canned peaches still healthy?
Canned peaches can be a healthy option, especially if you choose products without added sugars or excess preservatives.
Can you eat canned peaches right out of the can?
Yes, you can eat peaches right out of the can. Canned peaches are typically pre-cooked and ready to eat, making them a convenient and shelf-stable option.
Have canned peaches been cooked?
Yes, canned peaches have typically been cooked as part of the canning process. The canning process involves heating the peaches to a high temperature to kill bacteria and enzymes that can cause spoilage. This process helps preserve the fruit, making it suitable for long-term storage in the sealed cans.
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No Bake Peach Tart
Equipment
- 10" tart pan
Ingredients
- 10-12 graham crackers
- 1 cup granulated sugar
- 1 teaspoon salt
- 6 tablespoons butter melted
- 8 oz. package of cream cheese
- 1/2 cup sweetened condensed milk
- 1/2 cup canned peaches drained and pureed
- 1/2 cup sifted powdered sugar
- peach food color optional
- 1 Gelatin Sheet
- 1 cup pink California sparkling wine
- 1 cup liquid drained from canned peaches
- Chamomile flowers
- Crushed freeze dried raspberries or strawberries
- Sliced fresh peaches optional
Instructions
- In a food processor, pulse graham crackers until the consistency of sand. Pulse in sugar and salt. Pulse in melted butter. Pour mixture into a tart shell and press into place. I use the flat bottom of a glass or measuring cup to compress my crust. Chill for as long as possible before filling. Ideally wait at least an hour. I didn’t wait, but I did refrigerate the tart as a whole overnight so it worked for me. I used a 10” (25 cm.) tart pan, but you could use a springform pan too.
- In a standing mixer, fitted with a whip, mix your cream cheese and condensed milk. Drain a can of peaches, saving the liquid. Then puree peaches in a food processor. Add 1/2 cup of peach puree to your cream cheese and milk mixture. Add in powder sugar and whip for 1-2 min. I used a drop of peach food color. You could use orange or non at all. Pour over prepared crust until half filled.
- Lay sliced peached over filling in a cute pattern. Now we can make a clear gelatin to pour over the top.
- Add one gelatin sheet to a bowl of water. Let it sit for five min while you add 1 cup of peach juice from can and pink sparkling wine to a small stovetop pan. Bring liquids to a slow simmer. Squeeze out the gelatin sheet and add it to your simmering liquid. If you have not used gelatin sheets before this may seem weird. But you are really going to fish out the goopy gelatin from your water bowl and gently wring it out. Toss that gelatin's goo into your simmering liquid. I promise it's going to work and be fine. Remove from heat and stir until gelatin dissolves. You can get gelatin sheets here.
- Strain liquid. Pour strained liquid over the top of your tart. Refrigerate for an hour at least. I like to make mine the night before I need it so it can set up longer.
- Garnish and serve.
Nutrition
Canned Peach Dessert Recipes – A Taste of Summer All Year
Perfectly Easy Cling Peach Hand Pies
These delightful puffed dough pockets are perfectly peachy and delicious. Hand
pies are comforting and nostalgic, AND, with the ability to use canned California
Cling Peaches any time during the year, you can easily make these little pockets of
California sunshine whenever the urge hits you!
Easy & Delicious Canned Peach Cobbler Recipe
Everyone loves a cobbler! This easy Canned Peach Cobbler is simple to pull together and incredibly delicious – all year round! Serve it with a dollop of whipped cream, a scoop of ice cream or even just a cup of coffee.
California Peach Cornmeal Cake
A super moist sour cream-based cake from Displaced Housewife that’s scented with almonds and just the right amount of cornmeal for taste + texture. The perfect cake for brunch or after dinner…or anytime!
Vegan Peach Cobbler with Cinnamon Streusel
Vegan Peach Cobbler with Cinnamon Streusel from Britney Breaks Bread! A recipe that is delicious and perfectly sweet. Buttery biscuits, crispy cinnamon streusel, and syrupy peaches come together and make this cobbler out of this world. Slice up your peaches and gather your ingredients to make this unforgettable recipe!
Maya-Camille Broussard’s Salted Caramel Peach Pie
This Salted Caramel Peach Pie shared by our friends at Cherry Bombe evokes all the buttery, aromatic spices found in peach cobbler while adding oatmeal and flour to the filling to create a spongy, cakelike texture and give it a beautiful appearance.
Cling Peach Hand Pies
Assembling these is a breeze thanks to canned California Cling Peaches and ready-made pie dough. We love this recipe from our friends at California Cling Peaches!
