Plum tarts with toasted pine nuts and cream

Preheat oven to 200C. Cream 120g soft butter and 2/3 cup brown sugar with an electric mixer until thick. Spread mixture between four 10cm lightly greased non-stick tart tins and fill with 4-6 plums (each cut into 6 wedges). Cut rounds from 2 sheets thawed puff pastry to cover tops of tart tins. Place pastry rounds over plums and press edges to seal. Cut a small slit in the centre of each tart for steam to escape and bake for 15-20 minutes or until pastry is golden and cooked. To serve, run a knife around edge of pastry. Place a plate on top of each tart, invert and remove tin. Sprinkle each tart with 3 tsp pine nuts (toasted) and serve with a dollop of thick cream.