Fuyu Persimmon And Cranberry Tarte Tatin

["Whisk creme fraiche and orange zest in small bowl. Cover and chill. In another small bowl, combine the sugars and a large pinch of salt, cinnamon and orange zest. Set aside.", "Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12"" square about 1/8"" thick. Using a 12"" plate as a guide, cut out a 12"" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.", "Preheat oven to 425u00b0F. Swirl butter, orange juice and vanilla bean seeds in a 12"" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar mixture over, evenly coating bottom of skillet. Add persimmon quarters; increase heat to medium-high and cook until sugar melts, occasionally swirling persimmon quarters in pan, about 5 minutes.", "Reduce heat to medium and cook, continuing to swirl persimmons in pan, about 5 minutes longer. Flip persimmons and cook, swirling occasionally, until syrup is thick and golden brown, 5-10 minutes longer.", "Arrange soaked cranberries in between persimmon quarters; cover with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375u00b0F; bake until pastry is puffed and deep golden, about 20 minutes longer.", "Let Tarte Tatin cool on a wire rack for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert Tarte onto plate. Remove skillet; rearrange the fruit if needed and scrape any caramel in skillet over. Serve warm or at room temperature with the creme fraiche and orange zest mixture or vanilla ice cream."]