Maple Apple Tart

1 package puff pastry (my favorite is Dufour brand)
6 apples of your favorite kind, peeled, cored and halved
¼ cup butter or margarine (for high holidays)
¼ cup maple syrup
1 tablespoon honey
Sprinkle of cinnamon
A little flour for rolling dough
Ice cream, for serving (if desired)

Remove the puff pastry from the freezer and allow to sit for 10-15, just until you can handle the dough without breaking it.  Roll out the pastry, to about 1/8 inches thick, using a large round plate the same size as your large sauté pan cut out a circle.
Transfer to a sheet tray lined with parchment and place in the refrigerator as you cook your apples.
Heat oven to 420˚F.
Heat the butter, maple, honey and cinnamon in a large 12-inch sauté pan (ovenproof) add the apples, flat side down; cook over medium high swirling the pan for about 5 minutes.  Lower the heat a little and cook another 5 minutes.  Flip the apples over and cook swirling the pan for about 8-10 minutes.
Cover the apples immediately with the pastry, tucking in the edges a little; bake until golden brown, about 10 minutes, reduce the heat to 365˚F and bake another 15-20 minutes.
Allow the tart to cool a little and invert it onto a large platter. Serve warm with ice cream, if desired.