Preheat oven to 400 degrees.

Dust a clean surface with flour. Unfold the sheet of pastry and cut an 8-inch square from the pastry. Put the trimmings into the refrigerator for another use. Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a jelly roll shape and cut into 6 rounds. Put these into 6 of the cups in a standard-size muffin pan, and use your thumbs (lightly flouring them makes the job easier) to stretch and mold the pastry into the cups so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes, or until lightly golden.

Spoon creme fraiche or heavy cream into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of superfine sugar, and the zest of 1 orange. Mix well.

Take the muffin pan out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides to make room for the filling. Spoon the creme fraiche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

Put a small saucepan on high heat. Squeeze in the juice from the zested orange and add 1/4 cup of superfine sugar. Stir and keep a good eye on it, but remember caramel can burn badly, so dont touch or taste.

Remove the tarts from the oven. Pour some caramel over each tart (theyll still be wobbly, but thats good). Put aside to set. Then, serve.