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1
Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour until it just comes together.
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2
(There should still be streaks of cream cheese.)
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3
Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
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4
Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles).
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5
Refrigerate on a parchment-lined sheet pan for 15 minutes.
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6
Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of the granulated sugar, the cinnamon, and creme fraiche.
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7
Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a generous tablespoon of the filling in the center of each circle.
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8
Lift up the edges of the tart and pinch 3 points of the tart about halfway to the filling to form the sides of the crust.
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9
Refrigerate for 30 minutes.
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10
Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar.
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11
Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes.
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12
Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown.
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13
Let cool slightly and dust with confectioners' sugar.
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14
Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary.
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15
Warm over medium heat for 2 to 3 minutes, until the plums are tender.
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16
Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together until medium stiff peaks form.
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17
Add the maple syrup and whisk together until smooth.
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18
Plate the tarts: Place 1 spoonful of plum compote in the center of each plate.
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19
Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart.
