Consider this a two-ingredient tart. Besides the plums and pastry,

we bet you have everything else on hand.

Cook time
25-30 mins

Prep time
10 mins


  • 1 large sheet of frozen puff pastry, thawed according to package directions
  • 1lb of red plums, apricots or peaches, pitted, cut into ½” wedges
  • 1/4 cup of white sugar
  • 1 tbsp of Haughton Honey
  • Freshly ground black pepper
  • Flaky sea salt (such as Maldon)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat your oven to 425° F. Cut the pastry into six 4” squares, place on a parchment-lined baking sheet and prick all over with a fork. Top with the plums, leaving a ½” border all around. Sprinkle with sugar and then season with a few grinds of black pepper.
  2. Bake the tarts, rotating the pan halfway through, until edges of the pastry are puffed and golden brown (25–30 minutes). Drizzle with Haughton Honey and sprinkle with a little salt just before serving.
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