1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed
1 pound Melissa’s red plums, pitted, sliced into wedges*
1/2 cup granulated sugar
Powdered sugar
Honey or maple syrup to drizzle
*I found that one plum made one tart
Preheat oven to 425°F.
Unfold pastry onto cutting board. You will see that it makes a triptych. Cut on those two fold lines, and then cut in half to make six 4" rectangles. Place pastry on a parchment-lined baking sheet. Top with plum slices, leaving a 1/2" border. Sprinkle each tart with 2 tablespoons of sugar. Bake tarts, until edges of pastry are puffed and golden brown, 20-25 minutes. Allow to cool and sprinkle with powdered sugar. Drizzle with honey or maple syrup just before serving.