Christina Holmes
Consider this a two-ingredient tart. Besides the plums and pastry, we bet you have everything else on hand.
Recipe information
Total Time
40 minutes
Yield
6 Servings
Ingredients
1
sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
1
pound red plums, apricots, or peaches, pitted, cut into ½” wedges
¼
cup sugar
Freshly ground black pepper
1
tablespoon honey
Flaky sea salt (such as Maldon)
Preparation
Step 1
Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper.
Step 2
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes. Drizzle with honey and sprinkle with salt just before serving.
Step 3
DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 2 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 17 Protein (g) 1 Sodium (mg) 35