Plum Tarts With Honey and Black Pepper

February 23, 2016

by Ann Reed for Strawberries

Consider this a two-ingredient tart. Besides the plums and pastry, we bet you have everything else on hand.

Ingredients

1 pound Stanley plums, pitted, cut into 1/2 wedges

1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions

1/4 cup sugar

Freshly ground black pepper

1 tablespoon honey

Flaky sea salt (such as Maldon)

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 1/2 border.
Sprinkle with sugar; season with a few grinds of pepper.
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.
Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.