Plum Tarts

Imagine late summer captured in buttery pastry: jewel-toned plums melting into honeyed jam, their tart-sweet glow gilded beneath a crisp, golden shatter. Effortless as a sunset, these tarts turn ripe fruit and flour into moments of pure, sunlit alchemy.

Recipe information

• Total Time40 minutes
• Yield6 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

Preparation

Step 1

Preheat oven to 425° and line two 18×13″ baking sheets with parchment paper.

Step 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.

Step 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.

Step 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.

Nutrition Per Serving

Calories (kcal) 90 Fat (g) 2 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 17 Protein (g) 1 Sodium (mg) 35