Method

• 1.
  Preheat the oven to 180°C. Place 4 shallow 10cm tart pans or metal rings on a baking tray lined with baking paper and lightly brush with melted butter.
• 2.
  Place the walnuts, cinnamon and 1 tablespoon brown sugar in a mortar and pestle, and grind until you have fine crumbs. Set aside.
• 3.
  Cut the filo sheets into quarters to make 24 squares (keep the filo pastry covered with a damp tea towel while you work). Brush 3 filo squares with melted butter, then use the squares to line one of the tart pans, alternately positioning each layer at a 90° angle so that the pastry hangs over the edge of the pan.
• 4.
  Scatter 1 heaped tablespoon of the nut mixture over pastry, then top with 3 more buttered filo squares positioned at angles as before. Repeat with remaining pastry, butter and nut mixture to make 4 tart cases. Using scissors, trim the pastry leaving a 2cm border overhanging the tart pans. Bake for 10-12 minutes until just golden. Cool.
• 5.
  Meanwhile, combine the plums, star anise, orange zest and juice, and remaining 1 tablespoon sugar in a saucepan over medium heat. Cover and gently simmer, stirring, for 8 minutes or until plums are tender and starting to break down. Check the sweetness and adjust with more sugar if necessary.
• 6.
  Dissolve the arrowroot or cornflour in 1 teaspoon water and add to the plums. Cook, stirring, for a further 2-3 minutes until slightly thickened. Allow to cool slightly.
• 7.
  Gently unmould the pastry cases from the pans and place onto plates. Fill with the plum compote, dust with icing sugar and top with a dollop of creme fraiche and a sprig of mint.