Flour a clean work surface and roll out the puff pastry to a size of 20 x 20 cm. Sprinkle the puff pastry with cinnamon, roll up and cut into 6 equal-sized slices. Place these upright in a hollow of a muffin tin, then press the dough rolls down with your thumb and shape them so that tartlets with a flat bottom are created and the whole hollow is filled.
Bake these tartlets for 8-10 minutes in the top part of the oven until they are light golden yellow.
For the filling, mix together the crème fraîche, vanilla, 1 egg, 1 tablespoon sugar and the grated zest of the orange in a bowl.
Take the tartlets out of the oven. With the back of a teaspoon, push the risen dough back a little on the sides to make room for the filling. Distribute the mass of the filling in the tartlets and put the tray back in the oven and bake for 8 minutes and then remove.
Place a small saucepan on high heat, squeeze in the juice of the orange and stir in 4 tablespoons of sugar, which is now boiled into caramel.
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