Raymond LeBlanc French Tarte Tatin 300g all-butter puff pastry plain flour, for dusting 6 dessert apples  (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain 100g golden caster sugar 85g unsalted butter (60g/2¼oz chilled and diced, 25g/1oz melted) crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve