This pastry recipe was one of those rare revelations that send shock waves through our test kitchens: How utterly brilliant to make extra dough, freeze it, and then just grate it directly into the pans when you need it! Rowe makes these adorable little tarts with damson plums, but we've found that prune plums work just as well. Although the pastry and compote make enough for twice this many tarts, they keep beautifully and they are so good you will be glad to have extra on hand.
• If you can't find damson or prune plums, substitute the slightly sweeter red or black plums and use 2 tablespoons lemon juice in place of wine (for greater acidity).
• Four-inch fluted tartlet pans are available at Bridge Kitchenware (212-688-4220; bridgekitchenware.com).
• Pastry can be frozen up to 1 month.
• Compote keeps, covered and chilled, 2 weeks.
