Plum Tarts with Honey and Black Pepper

By LRay

Bon Appetit, July 2014, page 36.

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

Ingredients

• 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
• 1 poundred 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 ½” 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.