Simple Honey Plum Tarts

honey plum tarts

Puff pastry sheets have played a major role in my dinners this summer, so I felt it time for desserts to get in on the action. I have also been a lazy dessert maker (see honey-baked peaches), so this easy plum tart spoke to me.

Plums are a fruit I do not have much love for, but I want to like them more than I do, so I buy them once a year and then avoid them in favor of peaches and berries. Baking them for a dessert seemed like a nice change from eating them raw.

honey plum tarts

While I was by no means in love with this dessert, I did enjoy it. And I fully appreciate it’s versatility – just puff pastry, fruit, sugar and a spice are needed. Drizzling the warm tarts with honey is a plus.

I imagine this recipe will come in especially handy the next time I find myself wondering what to make with a few pieces of fruit that have seen better days, whatever the season. Enjoy!

honey plum tarts

Simple Honey Plum Tarts
 
Author:
Ingredients
  • 1 sheet frozen puff pastry, thawed according to the package directions
  • 3-4 medium plums (approximately 1 pound), sliced into thin wedges
  • ¼ cup sugar
  • freshly ground black pepper
  • at least 1 tablespoon honey
  • flaky sea salt
Instructions
  1. Roll out the puff pastry enough so you can cut the sheet into six squares measuring 4 inches per side.
  2. Place the squares on a parchment-lined baking sheet, and leaving about a ½-inch border, prick with a fork.
  3. Top the squares with the sliced plums, sprinkle with sugar, and add a few grinds of black pepper.
  4. Bake at 425 degrees F for 25-30 minutes until the edges of the crust are puffed and browned. You may want to rotate the baking sheet halfway through if you notice one side of the tarts is becoming too brown.
  5. Drizzle with honey and sprinkle with a bit of flaky sea salt before serving.
Notes
Other combinations beyond plums + pepper suggested in the original recipe include:
peach + rosemary
berries + fresh ginger
pears + cinnamon
apples + cinnamon + maple syrup
 

Honey-Baked Peaches

Honey-Baked Peaches

It might be unfair to call something as simple as honey-baked peaches a recipe, but like cake from a box mix, lack of effort does not have to equal lack of taste. All you need to enjoy this sweet bite of summer are peaches, honey, and an oven.

Simply drizzle the peaches with honey, pop them in the oven for 20 minutes or so, and dessert is on the table. Preferably, with a scoop of vanilla ice cream on the side. You could also slice the baked peaches and stir them into some oatmeal in the morning.

Honey-Baked Peaches

I made this recipe way too simple, but if you want to jazz it up for a special dessert night, check out the original beauties with candied pecans. You might also want to try some flavor-infused honey on your peaches for something a little different.

If you have some extra time and want to get slightly more complicated with your baked fruit dessert, cheesecake-stuffed baked peaches are never a bad idea. Enjoy!

Honey-Baked Peaches

Honey-Baked Peaches
 
Author:
Ingredients
  • fresh peaches
  • at least 1 tablespoon honey
  • vanilla ice cream, for serving
Instructions
  1. Halve and pit the peaches and place them cut-side up on a baking sheet.
  2. Drizzle the peaches with honey and bake at 400 degrees F for 20-30 minutes until softened.
  3. Allow the peaches a few minutes to cool, then serve over vanilla ice cream. Drizzle with a bit more honey if desired.
 

White Bean & Pesto Stuffed Tomatoes

white bean and pesto stuffed tomatoes

People change. I never really understood that. Obviously, people grow and mature, but actually change? I was never so sure. Maybe you take up a new hobby or make a career change or find yourself living in a new city, but those are circumstances. You are who you are, right?

Then, a few weeks ago, I found myself ready for summer to end and fall to begin for the first time in my life. I start wishing it were summer on January 2, so the fact that I am ready to wish my favorite season a fond farewell well before it’s scheduled end has surprised me. People change, and I’m one of them.

white bean and pesto stuffed tomatoes

One thing I will miss when it finally cools the flippity-flip off is the abundance of summer produce. Some day I will have a garden, but for now I buy them for 99 cents a pound at the Farmer’s Market.

With just five main ingredients and a bit of salt and pepper, these white bean and pesto stuffed tomatoes are a quick recipe you can pull together in a flash. If you do not want to go to the trouble of stuffing the tomatoes, I think the bean mixture served with a sliced tomato is fine option too. Enjoy!

white bean and pesto stuffed tomatoes

If you would like a warm dish, check out quinoa stuffed tomatoes.

Stuffed Tomatoes with White Beans & Pesto
 
Author:
Ingredients
  • 1, 16-ounce can white beans, rinsed and drained
  • ½ cup pesto
  • ½ medium red onion, minced
  • ½ celery rib, minced
  • salt and pepper to taste
  • 4 large ripe tomatoes
Instructions
  1. Toss the white beans in a medium bowl with the pesto, onion, celery, and salt and pepper.
  2. Slice the top off each tomato and scoop out the pulp with a spoon. Turn the tomatoes over onto a plate to allow them to drain.
  3. Give the tomatoes a few minutes, then stuff each with the bean mixture. Enjoy the stuffed tomatoes at room temperature for the most flavor.
Notes
What are you supposed to do with that tomato pulp you set aside from scooping out the tomatoes? The original recipe called for discarding it. I felt too wasteful washing the pulp down the drain, so I put it in a mason jar and stored it in the freezer. I'll defrost it and stir it into a sauce or other dish in the future.

I used store-bought pesto, but here is a decent guide if you want to make your own:
2 cups loosely packed basil leaves
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/3 cup walnuts, toasted
1/4 cup lemon juice