Puff-Pastry Tomato Tarts

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1 1/2 pounds large heirloom tomatoes, cored

2 teaspoons light brown sugar


All-purpose flour, for dusting

1/2 pound chilled all-butter puff pastry

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons unsalted butter, cut into small cubes

1 tablespoon chopped basil

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