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

Ingredients:

• 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 1/2'' wedges
• 1/4 cup sugar
• 1 tablespoon honey
• Flaky sea salt (such as Maldon)

Preparation:

1. Preheat oven to 425C. 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 1/2'' border. Sprinkle with sugar; season with a few grinds of pepper.
2. 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.

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