• Heat oven to 425° with a rack in bottom position and another in center. Cut each puff pastry sheet into a 9 x 9-inch square. Place both on a parchment-lined baking sheet. With a fork, prick all over.

  • For each pastry square, fold in top right corner 1 inch. Fold top edge over folded corner, then fold in top left corner. Repeat on all sides. Bake on bottom rack for 10 minutes, until puffed and very lightly golden.

  • Meanwhile, slice plums into 1/4-inch-thick wedges. Arrange plums in center of each parbaked puff pastry in a circular pattern. Lightly brush both tarts all over with agave. Sprinkle with a pinch of pepper. Bake 8 minutes, until golden.

  • Drizzle with honey and sprinkle with salt. Let cool. Serve with Plum-Coconut Mocktail, if desired. Makes 2 tarts.