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1
Using a lightly floured rolling pin, roll the puff pastry on a lightly floured work surface into a 10-inch round.
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2
Transfer to a cookie sheet and freeze until firm.
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3
Preheat the oven to 400F.
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4
Mash together the butter and sugar in an ovenproof nonstick 10-inch skillet with your fingers.
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5
Pat into an even layer covering the bottom of the pan.
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6
Arrange the apple halves upright in concentric circles around the pan; they should fit very snugly.
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7
If necessary, cut some halves into quarters to fill in any gaps.
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8
Set the pan over high heat and cook, turning the pan occasionally for even browning, until the caramel bubbles rapidly and becomes medium-dark amber around the edges and on the bottom.
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9
Carefully transfer to the oven and bake until the apples become very soft, about 20 minutes.
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10
Top with the puff pastry and bake until puffed and brown, about 15 minutes.
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11
Let cool to room temperature, about 1 hour.
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12
When ready to serve, warm over medium heat to loosen the tarte from the pan, about 1 minute.
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13
Center a serving plate over the pan and carefully invert the plate and skillet.
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14
Remove the skillet, cut the tarte into wedges, and serve with creme fraiche.
