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.
What you do need is a bit of prep time to let the puff pastry defrost. It’s easiest to do this in the refrigerator overnight, but some brands can be defrosted in 4 hours in the fridge or 40 minutes on the counter (follow the package instructions).
The plum slices nestle easily into the bed of jam and pastry as it puffs, creating a dramatic effect. If you have other stone fruit on hand, such as apricots, peaches, or nectarines, they’ll work just as well. A scoop of ice cream on top might be gilding the lily, but if it calls to you, we understand. Either way, don’t forget napkins to catch those flaky crumbs.
Looking for more of a baking project? Consider a peach-plum galette with a free-form pie crust or an apricot-frangipane tart with homemade vanilla ice cream.
Recipe information
Total Time
40 minutes
Yield
6 servings
Ingredients
3
½
1
3
Need to make a substitution?
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 June 2014. Head this way for more of our favorite plum recipes →