Simplest Plum Tarts

Name: Simplest Plum Tarts
Yield: 6 servings
Ingredients: 3 medium red plums, apricots, or peaches, pitted, cut into ¼"-thick wedges; ½ tsp. sugar (if your plums are very ripe and sweet, you can omit the sugar); Kosher salt; 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions; 3 Tbsp. jam (such as fig or apricot), divided; Honey (for serving); Flaky sea salt

Dawn Perry6 servingsSource

dessert tart plum summer easy nut-free baking snack

Ingredients

3 medium red plums, apricots, or peaches, pitted, cut into ¼"-thick wedges

½ tsp. sugar (if your plums are very ripe and sweet, you can omit the sugar)

Kosher salt

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

3 Tbsp. jam (such as fig or apricot), divided

Honey (for serving)

Flaky sea salt

Method

Preheat oven to 425° and line two 18x13" baking sheets with parchment paper.

Toss 3 medium red plums, apricots, or peaches, pitted, cut into ¼"-thick wedges, ½ tsp. sugar (if using), and a pinch of kosher salt in a medium bowl to coat. Cut 1 sheet frozen puff pastry, thawed according to package directions, into eight equal rectangles and divide between prepared baking sheets; prick all over with a fork. Spread 1 heaping tsp. of 3 Tbsp. jam over each piece of pastry, leaving a ½" border around the edges. Shingle plums on top, overlapping as needed.

Bake tarts, rotating baking sheets back to front and top to bottom halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes.

Drizzle with tarts with honey and sprinkle with flaky salt just before serving. Do Ahead: Tarts can be baked 4 hours ahead. Store, uncovered, at room temperature.