Name: Simplest Plum Tarts
Cook time: 10 minutes
Total time: 40 minutes
Yield: 6 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

Individual plum tarts with shingled fruit on puff pastry arranged on a white platter.

Photograph by: Elliott Jerome Brown Jr., Prop Styling by Stephanie De Luca, Food Styling by Thu Buser

These mini plum tarts look impressive enough for the ’gram (or your in-laws) but are absurdly simple to make, and parchment lining ensures easy cleanup. Besides the fresh plums and frozen pastry, we bet you have everything you need on hand to pull this easy dessert together. Bonus: You can even leave your tart pan and food processor in the cupboard.

Recipe information

Total Time
40 minutes
Yield
6 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 18x13" 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.
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 →

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

TagsDessert Brunch Breakfast Tart Puff Pastry Plum Stone Fruit Fruit Nut Free Dairy Free Make Ahead 5 Ingredients or Fewer Easy Baking Summer Fall Bon Appétit

Recipe notes

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