Plum Tarts with Honey and Black Pepper

Consider this a two-ingredient tart. Besides the plums and pastry, we bet you have everything else on hand.

1 sheet frozen puff pastry (one 14 oz pkg or half of 17.3 oz pkg), thawed according to pkg directions
1 lb red plums, apricots, or peaches, pitted, cut into ½" wedges
¼ cup sugar
black pepper, freshly ground
1 Tbsp. pure honey
flaky sea salt, such as; Maldon)

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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.

Makes 6 servings.

Make-Ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.