Chestnut And Armagnac Poached Prune Tarts

Ingredients

• 3/4 pound frozen puff pastry, preferably all butter
• 1/4 cup plus 2 tablespoons sweetened chestnut puree
• 1 1/2 cups water
• 1/4 cup Armagnac
• 2 tablespoons sugar
• 1/2 vanilla bean, split lengthwise
• 2 cups pitted prunes ( 1/2 pound)
• 1/2 cup dried cranberries
• Crème fraîche, for serving

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