In a 10-inch oven-safe skillet, combine the strawberries, honey, brown sugar, arrowroot powder, fresh thyme, and a splash of water. Place the skillet over medium heat and bring the mixture to a gentle boil. Simmer for about 10 minutes until the strawberries soften and the juices thicken, creating a luscious syrupy base for the Strawberry Tarte Tatin.

On a lightly floured surface, roll out the frozen puff pastry into a rectangle. Drape the pastry over the simmering strawberry mixture, ensuring that the edges tuck in neatly around the fruit. If desired, brush the top with a beaten egg for a lovely golden finish and sprinkle with coarse sugar for added crunch, enhancing the overall visual appeal.

Preheat your oven to 425°F (220°C) and place the skillet on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Check occasionally; if the top darkens too quickly, loosely cover with aluminum foil to prevent burning while the filling continues to cook.

Once baked, remove the tart from the oven and let it cool for 15 minutes. Carefully run a knife around the edges to loosen the pastry from the skillet. Quickly invert the tart onto a serving plate, keeping a steady hand to preserve the beautiful strawberry topping, brimming with syrupy sweetness that defines this Strawberry Tarte Tatin.

Slice the delicious upside-down tart and serve warm. For the ultimate summer experience, top each slice with a generous scoop of vanilla ice cream. The contrast of the warm, caramelized strawberries and the cold ice cream elevates this delightful dessert, making it a perfect treat for any gathering.