Five-Spice Plum Tartlets
In a small bowl, stir together the ginger, butter, 3 Tbs. of the sugar, the flour and the salt.
In another bowl, mix together the remaining 1 Tbs. sugar and the five-spice powder. Add the plums, squeeze the juice from the lime half over the plums and toss together.
Place the puff pastry on a lightly floured work surface and sprinkle with flour. Roll into a 12-by-8-inch (30-by-20-cm) rectangle about 1⁄8 inch (3 mm) thick. Cut the rectangle in half lengthwise, then cut each half crosswise into thirds; you should have six 4-inch (10-cm) squares. Brush off any excess flour from the dough. Prick the dough squares all over with a fork, then fit the squares into six 3-inch (7.5-cm) tartlet pans, pressing the pastry into the bottom and up the sides.
Spread about 1 1/2 tsp. of the ginger-butter mixture over the bottom of each tartlet, then top with the plums. Refrigerate the tartlets on a baking sheet for 30 minutes.
Preheat the oven to 400°F (200°C). Bake the tartlets on the baking sheet for 10 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking until the tartlets are puffed and browned around the edges, about 10 minutes. Let cool completely on wire rack, then serve. Serves 6.