Short And Sweet. Plum Tarts With Honey And Black Pepper.

Q: Why did the bees go on strike?
A: Because they wanted more honey and shorter working flowers.

Q: How do bees get to school?
A: By school buzz

Q: What kind of bees give milk?
A: Boobees.

Dessert hardly gets easier than these rustic, but also elegant, Plum Tarts.

I was intrigued by the honey/black pepper combination with the fruit. The flavor of the plums is heightened by the dusting of salt and pepper while the honey adds the perfect note of sweetness.

Plum Tarts With Honey And Black Pepper

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 cut into ½ inch wedges
¼ cup sugar
Freshly ground black pepper
1 tablespoon honey
Flaky sea salt

Directions:

1. Preheat oven to 425°F.

2. Cut pastry into six 4 inch squares. Place squares on a parchment-lined baking sheet and prick all over with a fork.

3. Top pastry with plums, leaving a ½ inch border. Sprinkle with sugar and season with a few grinds of pepper.

4. Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes.

5. Drizzle tarts with honey and sprinkle with salt just before serving. (The tarts can be baked 4 hours ahead. Keep at room temperature.)

Serves 6

Recipe from Bon Appétit Magazine

Short song time.