Plum Tarts with Honey and Black PepperChristina Holmes
Consider this a two-ingredient tart. Besides the plums and pastry, we bet you have everything else on hand.
Recipe information
Yield
6 servings
Ingredients
1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
1 pound red plums, apricots, or peaches, pitted, cut into 1"/2 wedges
1/4 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 1/2" 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 90 fat 2 g fiber 1 g
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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