Pre-heat the oven to 390F/200C and lightly grease or oil a muffin tin (with medium-sized holes).
Lay the pastry out flat and sprinkle cinnamon all over it, rubbing it in a little to cover the whole sheet. Then roll up the pastry and cut it in the middle to make two rolls. Then cut each roll into three. In the end you will have 6 small rolls.
Put each roll on its end and squash it down with the palm of your hand to make a circle. Then place each circle of pastry in a muffin hole and squash and pull it up the sides of the tin to make a little cup.
Bake the pastry cases for 8 to 10 minutes. Meanwhile, whisk together the crème fraiche, sugar, egg and orange zest.
Take the pastry cases out of the oven and flatten them down and pull them up the sides of the muffin holes a little with the back of a teaspoon.
Spoon some of the crème fraiche mixture into each of the pastry cases (as close to the top as you can), then bake for another 8 to 10 minutes. Leave to cool on a wire rack.
For the caramel topping
Put the sugar in a small saucepan in an even layer and begin melting it on a medium heat. As it begins to clump and melt, add in the orange juice and stir until all the sugar has melted. Then let the mixture simmer. Don’t stir it, just keep swirling it until it turns a caramel colour (you decide how dark you want it, but be careful not to let it burn – it can happen quickly!)
When the colour is as you’d like, take the caramel off the heat and add your hot water or cream (warm the cream a little first in the microwave) and stir in well.
Drizzle a little caramel over each tart just before serving. Enjoy!
Notes
Adapted slightly from Jamie Oliver’s recipe for Portuguese custard tarts in Jamie Oliver's Meals in Minutes. If you have a crème brûlée blow torch , you may choose to top your tarts with a little sugar and scorch it with your torch instead of making caramel for the topping.