RECIPE: Plum Tarts with Honey & Black Pepper

Difficulty Level: Easy

 Servings: 6

 Time: 10 minutes active, 40 minutes total

 

 Ingredients:

 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

 

 Instructions:

 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.

 

 

RECIPE: Baked Apricots with Almonds

(other stone fruit may be substituted but may take extra cooking time)

4 1/2 teaspoons unsalted butter, softened, plus more for dish

1/4 cup whole almonds, skin on

3 tablespoons packed light-brown sugar

6 apricots, peeled, halved, and pitted

Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.

Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.