The Easiest Dessert You’ll Ever Make – Plum Tarts with Honey and Black Pepper, Bon Appetit – July 2014

plum tart with honey and black pepper

Hi there, I am a tart and I was made in five minutes

Hello, it’s summer. You’re outside all day, avoiding mosquitoes and sunburn but trying to live it up. You have some friends over and decide you want something nice for dessert. You have a thousand peaches and plums but you don’t want to spend more time than necessary inside. What do you do?!

(a) eat your weight in ice pops instead

(b) go get some fro-yo

(c) go, hey, I think I have some puff pastry in the freezer, and make fabulous individual tarts in 25 minutes.

I think all of those are solid choices, but, really, this recipe (OPTION C)  is just great.  Anyone can make it, even if you don’t consider yourself a cook, and you absolutely will not mess it up unless your oven timer or eyes break.

It’s really simple, to the point where it’s a little reminiscent of late night bacon, but that’s okay. It’s summer. Let’s throw some things together and feel fabulous.

Plum Tart with Honey and Black Pepper

The easiest thing ever

Plum Tarts with Honey and Black Pepper

(Bon Appetit, July 2014) – Recipe by Dawn Perry

My Notes

  • Buy some puff pastry and keep it in your freezer. Next time you want a quick dessert, this is it.
  • If you’re watching calories, you’re in luck! One square is only 90 calories. This is basically health food.
  • I used about 3 tablespoons of sugar instead of four.
  • I like the nectarine tarts better than the plums, but both were good.
  • The black pepper wasn’t weird. I’m sure you’re thinking “that sounds weird” because I definitely thought that, but it was very subtle and un-weird. You can skip if it you don’t believe me.

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, apricots, or peaches, pitted, cut into ½” wedges
  • ¼ cup sugar
  • Freshly ground black pepper
  • 1 tablespoon honey
  • Flaky sea salt (such as Maldon)

Directions

  1. Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper.
  2. 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.
  3. DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature.

 

 

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