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.
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!
- 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
- Roll out the puff pastry enough so you can cut the sheet into six squares measuring 4 inches per side.
- Place the squares on a parchment-lined baking sheet, and leaving about a ½-inch border, prick with a fork.
- Top the squares with the sliced plums, sprinkle with sugar, and add a few grinds of black pepper.
- 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.
- Drizzle with honey and sprinkle with a bit of flaky sea salt before serving.
peach + rosemary
berries + fresh ginger
pears + cinnamon
apples + cinnamon + maple syrup