Plum Tarts with Honey and Black Pepper

• 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
• 1 pound plums, pitted, cut into ½" wedges
• ¼ cup sugar
• Freshly ground black pepper
• 1 tablespoon honey
• Flaky sea salt (such as Maldon)

Preheat oven to 425°.

1.  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.

3.  Drizzle with honey and sprinkle with salt just before serving. (Tarts can be baked 4 hours ahead. Keep at room temperature.)