Plum Tart with Honey and Black Pepper

1 sheet frozen puff pastry, thawed according to package directions
1 lb red plums, apricots, or peaches, pitted and cut into ½” wedges
¼ cup sugar
fresh ground black pepper
1 tbs honey
flakey sea salt (such as maldon)

Preheat oven to 425 degrees. 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.
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.

Tarts can be baked 4 hours ahead, store at room temperature