Individual Tarte aux Prunes

Here's a great idea when you have guests and want to skip the task of having to cut up the tart and make a mess. Make individual tarts!

Cut up your puff pastry into disks, spread frangipane in the middle of the disk, set a few slices of plum on top of the frangipane. Brush the edge of the puff pastry with egg wash and then curl the puff pastry to contain the filling. Sprinkle granulated sugar on top. Bake at 350'F until the pastry is golden brown and puffed. As soon as it goes out the oven, brush the tart with thinned apricot glaze/jam.

Voila!

It's nice served warm with vanilla ice cream or just creme fraiche and tea!