Plum Tarts with Honey and Black Pepper


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Plum Tarts with Honey and Black Pepper


  • 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


    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.

    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.

    3. Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.


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