Simplest Plum Tarts

Ingredients

For 6 servings

• •3 medium red plums, apricots, or peaches, pitted, cut into ¼"-thick wedges
• •0.5 c. à café 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 c. à soupe jam (such as fig or apricot), divided
• •Honey (for serving)
• •Flaky sea salt

Method

1. 1.Preheat oven to 425° and line two 18x13" baking sheets with parchment paper.
2. 2.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.
3. 3.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.
4. 4.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. Editor’s note: This plum tart recipe was first printed in the June 2014 issue of Bon Appétit. Head this way for more of our favorite plum recipes →