Plum Tarts

plum tarts

I had such a great weekend! Some of my best girlfriends came down from Seattle with their hubbies for some wine tasting in the Columbia Gorge. The weather could not have been more perfect, the wineries were stunning, the wine was fabulous (correction…is fabulous, as I’m drinking some right now) and the company, amazing. I have the best group of friends a girl could ask for and being that I don’t see them very often, it was so nice to relax and get caught up.

We did our wine tour through Wine Dirt, which is owned and operated by my friend’s mom, Mary. If you love wine and prefer some knowledge and education with your wine tasting, be sure to check her out. Not only did we taste some great wines at wineries we probably wouldn’t have come across on our own, but Mary has so much knowledge and experience in the wine industry that you leave each winery with a true appreciation for what they do.

I think my favorite winery had to be Syncline Wine Cellars. Their tasting area is situated amongst vineyards and oak trees, complete with Adirondack chairs, picnic tables and hammocks, so you can fully relax while you sip away.


And now, a yummy Sunday night dinner at home with my hubs followed by an even yummier dessert, these plum tarts with honey & pepper. I know, I know…pepper? On dessert? Yes! The sweetness of the plums and the honey really balance it out, trust me! And, they are so quick and easy to prepare.

Plum Tarts w/ Honey & Pepper
1 sheet frozen puff pastry, thawed according to package directions
1 pound red plums, cut into 1/2″ wedges
1/4 cup sugar
freshly ground black pepper
1 Tbsp honey
flakey sea salt

1. Preheat oven to 425°F.
2. Cut pastry into six 4″ squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top each square with plums, leaving a 1/2″ border. Sprinkle each square with sugar and a few grinds of pepper.
3. Bake tarts until edges of pastry are puffed and golden brown, 25-30 minutes.
4. Drizzle with honey and sprinkle with salt just before serving.

Original recipe from Bon Appétit.


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