• Preheat the oven to 400°F.
• Unfold the puff pastry on a lightly floured surface and roll it out to smooth the creases, about 10x10 inches. Prick all over with a fork and transfer to a plate or baking sheet. Refrigerate until ready to use.
• In a medium bowl, toss the peach quarters with lemon juice, cinnamon, nutmeg, ginger, and salt. Set aside.
• In a tarte Tatin pan over medium heat add the sugar and let it start to melt, stirring frequently. Let cook for about 4–5 minutes until its caramel-y and smooth. Remove from heat and stir in the butter and vanilla bean paste.
• Arrange the peaches cut-side down in a single layer over the caramel. Place the chilled puff pastry over the peaches, gently tucking the edges into the sides of the pan.
• Bake for 20 minutes at 400°F. Reduce the heat to 350°F and continue baking for another 10–15 minutes, until the pastry is golden brown and crisp.
• Remove from the oven and let rest for 5 minutes. Carefully invert onto a large serving plate. Serve warm with vanilla ice cream or whipped cream.

For the Creme Fraiche Whipped Cream

• Chill the bowl and whisk of a stand mixer in the freezer for 5–10 minutes. Place all ingredients into the chilled bowl. Whisk on low speed and gradually increase to medium-high until soft peaks form. Transfer to a bowl and refrigerate until ready to use.