Time: 10 minutes active, 40 minutes total
1 sheet frozen puff pastry, thawed according to package directions
1 pound plums, apricots or peaches (or a combination), pitted and cut into 1/2-inch wedges
1/4 cup sugar
Freshly ground black pepper
Flaky sea salt
1. Preheat oven to 425°. Cut pastry into 6 four-inch squares. Place on a parchment-lined baking sheet, and prick all over with a fork (to keep from puffing up during baking).
2. Top with fruit wedges, leaving a 1/2-inch border. 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. Drizzle with honey and sprinkle with salt just before serving.
*Tarts can be baked 4 hours ahead. Keep at room temperature.