Enklaste plommonpajer

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1. 1
   Preheat oven to 425° and line two 18x13" baking sheets with parchment paper.
2. 2
   Toss 3 medium red plums, apricots, or peaches, pitted, cut into ¼"-thick wedges, ½ tsp. sugar (if using), and a pinch of kosher salt in a medium bowl to coat. Cut 1 sheet frozen puff pastry, thawed according to package directions, into eight equal rectangles and divide between prepared baking sheets; prick all over with a fork. Spread 1 heaping tsp. of 3 Tbsp. jam over each piece of pastry, leaving a ½" border around the edges. Shingle plums on top, overlapping as needed.
3. 3
   Bake tarts, rotating baking sheets back to front and top to bottom halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes.
4. 4
   Drizzle with tarts with honey and sprinkle with flaky salt just before serving. Do Ahead: Tarts can be baked 4 hours ahead. Store, uncovered, at room temperature. Editor’s note: This plum tart recipe was first printed in the June 2014 issue of Bon Appétit. Head this way for more of our favorite plum recipes →