Preheat the oven to 375 degrees Fahrenheit. To prepare the shortbread crumb topping, mix together all of the ingredients until combined. Set aside. To prepare the pluot slices, stir together the brown sugar and cloves in a medium-sized bowl until well blended. Add the pluot slices and toss gently until coated. Set aside.

Cut the sheet of puff pastry into 9 equally-sized squares with a pizza cutter and place them on a large baking sheet lined with parchment paper. Whisk together the egg and water until blended, then lightly brush each square with the egg mixture. Sprinkle about 1 tablespoon of the shortbread crumb mixture evenly atop each square, then top with about 3-4 slices of the pluots laid flat like a fan. Once all the pastries are assembled, place the pan in the oven and bake for 15 - 25 minutes, or until the puff pastry actually puffs up around the edges and turns golden brown. Remove from the oven and allow to cool for 10 minutes. Then whisk together the honey and water and brush each pastry with the mixture for a nice sheen. Serve immediately.