1

Slice plums in half, remove pits and then slice each plum half into four slices each. Combine plums with cinnamon and sugar in a medium bowl; toss to coat and set aside for several minutes until plums weep (start to give off juice).

2

Place plum mixture in a medium saucepan and bring to a boil. Immediately reduce heat and simmer plums gently until mixture thickens, stirring occasionally, about 20 minutes; remove from heat and allow to cool.

3

Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a small amount of melted butter; set aside.

4

Place sheets of phyllo dough in a single stack. Cut the stack of dough into four equal-sized rectangles. Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep phyllo covered until you are ready to use it (make sure to cover it back up between each use).

5

Use three rectangles of phyllo dough to make each tart as follows (take only 1 rectangle out at a time): Working with one rectangle of phyllo dough at a time, brush one side with melted butter. Place a second rectangle of phyllo dough on top of the first one in a cross-wise manner; brush top with melted butter. Place a third rectangle of phyllo dough on top of the second piece so you are forming a six-pointed star; brush with melted butter.

6

Place the phyllo star in a hole of prepared muffin tin allowing the edges to fall out over the top of the hole; fill with four pieces of plum and a little sauce. Pinch the sides of the phyllo dough together to loosely close pouch. Repeat until all 12 pouches are made.

7

Bake until top turns golden and fruit begins to bubble, about 25 to 30 minutes.

8

Serve warm or at room temperature. Yields 1 per serving.