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. package or half of 17.3-oz. package), thawed according to package directions
- 1 pound red plums, apricots, or peaches, pitted, cut into ½” wedges
- Freshly ground black pepper
- Flaky sea salt (such as Maldon)
Preheat oven to 425°. 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.
DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature.