Preheat oven to 325 degrees.

On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.

Place on ungreased cookie sheets and brush with melted butter. Set aside.

Pit plums and cut each into 16 slices (around 1/4-inch thick).

In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.

Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.

In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.

Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).

Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.

Garnish with whole mint leaves.