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

Ingredients

[ingredients]

1 pound Stanley plums, pitted, cut into 1/2 wedges

1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions

1/4 cup sugar

Freshly ground black pepper

1 tablespoon honey

Flaky sea salt (such as Maldon)

[/ingredients]

Directions

[directions]

1. 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 1/2 border.
2. Sprinkle with sugar; season with a few grinds of pepper.
3. Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes.
4. Drizzle with honey and sprinkle with salt just before serving.
5. Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.

[/directions]