Mini Rustic Plum Tarts with Honey & Lavender

While we tend to gravitate towards stone fruit’s such as peaches, apricots and of course, cherries. We often overlook the plums when we’re in the produce aisle. However, when I planning out the idea for these rustic tarts to pair with my edible lavender I’d picked up on whim, plums were the first thing I thought of. So when we popped into Whole Foods awhile back I found the most gorgeous red plums overflowing from their little green carton. It was meant to be!

One of the beautiful things about red plums are the two toned color, a brilliant red on the inside and a warm golden color on the inside. They are an absolute dream from on open faced tart, since they have a chance to be showcased in all their glory.

For this recipe you’ll need 5-6 red plums depending on how many tarts you end up making, and how thinly you slice your plums. If you don’t have access to plums (or pluots which are very similar) then you can try out one of these other stone fruits (peaches, nectarines,  apricots, and cherries as they are all all closely related.)

Mini Rustic Plum Tarts with Honey & Lavender

Ingredients —

• 1 package (contains 2 pie crusts) Pillsbury Pie Crusts Rolled Pie Crust (thawed)
• 1 large egg mixed with a splash of water (whisked)
• 5 red plums (pitted and thinly sliced)
• Honey & Culinary Grade Lavender

Directions —

Preheat Oven to 425F. Line two baking sheets with parchment paper or Silpat.

While pie crust is thawing, wash, pit and thinly slice red plums and set aside.

Unroll pastry on lightly floured surface. Cut into 3 1/2 to 4 1/4 rectangle and place onto prepared baking sheets.

Top with plum slices and fold over edges of the crust and brush crust with egg wash.

Place both baking sheets in the oven for 15-17 minutes or until the crust is golden brown.

Remove from oven and drizzle with honey and sprinkle with lavender. Let cool slightly.

Make 12 mini rustic tarts.