You don't have to be a master of the French cuisine to whip up this delicious prune tart.
In a saucepan, combine plums and sugar to taste. If the plums are very sweet, two tablespoons of sugar will suffice. If they are underripe, four tablespoons will do. Toss to combine. Set aside for 10-15 minutes, stirring occasionally, until the plum juices and sugar form a syrup.
Place pan on medium-high heat and cook for ten minutes, stirring delicately to keep the fruit as whole as possible. The compote is ready when the fruit has softened, the liquids in the pan have reduced, and the plums have slightly caramelized.
Allow to completely cool to room temperature before storing in the fridge.