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1
In a large bowl, toss the apple quarters with the cinnamon, ginger, salt, nutmeg, allspice and cloves.
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2
In a 12-inch nonstick skillet, melt the butter over moderate heat.
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3
Add the sugar and cook, swirling the mixture, until a deep caramel forms, about 7 minutes.
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4
Remove from the heat.
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5
Preheat the oven to 400.
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6
Arrange the apple quarters side by side in a ring around the skillet with the points facing in.
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7
Fill the center with as many apple quarters as possible.
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8
Lay any remaining apples on top (the apples can be packed down as they shrink).
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9
Cover and cook over moderate heat until the apples are tender, 15 to 18 minutes.
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10
Meanwhile, on a lightly floured work surface, roll out the puff pastry about 1/8 inch thick.
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11
Cut out a 14-inch round and transfer it to a baking sheet.
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12
Refrigerate until chilled, about 10 minutes.
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13
Drape the pastry round over the apples and tuck in any overhang with a rubber spatula.
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14
Make two 2-inch slits in the center of the pastry.
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15
Bake for about 30 minutes, until the pastry is golden brown and cooked through.
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16
Remove from the oven and let stand for 10 minutes.
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17
Cover the tart with a large plate and very carefully invert the tart onto the plate.
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18
Serve the tart in wedges with a dollop of creme fraiche or whipped cream.
