For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 egg yolk
• 2-3 tablespoons ice water

For the filling:

• 1 can (15 ounces) European canned peaches, drained and sliced
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the glaze (optional):

• 1/4 cup apricot preserves or peach jam
• 1 tablespoon water

Instructions:

1. Prepare the Crust:

   • In a food processor, combine the flour and granulated sugar. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and pulse until the dough comes together. If the dough seems dry, add ice water, one tablespoon at a time, until it forms a ball.
   • Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C). Lightly grease a tart pan with a removable bottom or a pie dish.

3. Roll out the Dough:

   • On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into the tart pan or pie dish. Carefully transfer the dough to the pan and press it gently into the bottom and up the sides. Trim any excess dough.

4. Prepare the Filling:

   • In a bowl, combine the drained sliced European canned peaches, granulated sugar, cornstarch, and vanilla extract. Toss gently to coat the peaches evenly.

5. Assemble the Tart:

   • Arrange the European canned peaches slices in an even layer over the prepared crust, leaving a small border around the edges.

6. Bake the Tart:

   • Place the tart in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling

7. Cool and Serve:

   • Allow the tart to cool slightly before slicing and serving. Serve it warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.