Individual Plum Tarts

Preheat oven to 350°F / 180ºC.

Combine sugar and cinnamon in small bowl; set aside.

On a lightly floured work surface, cut each sheet of puff pastry into 4 (5-inch) squares. Fold each square in half diagonally forming a triangle. Starting at folded side cut 1/2-inch border strip on both sides of triangle leaving 3/4-inch uncut at point so strips remain attached. Unfold triangle. Lift both cut border strips and pull one under the other, pulling to match corners on base.

Brush melted butter; sprinkle with cinnamon sugar mixture. Prick all over center of each square with fork. Place onto 2 ungreased baking sheets. Bake for 25 to 30 minutes or until golden brown. Cool completely.

For Plum Filling:

Meanwhile, place all plum filling ingredients in 10-inch skillet. Cook over medium heat, stirring occasionally, until plums are tender and juice is slightly thickened, about 5 to 8 minutes. Cool to room temperature for about 30 to 45 minutes.

For Cream Filling:

Combine all cream filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth and creamy.