For The Tart Base For The Salted Caramel Glaze

1. Warm your oven to 392°F (200°C). Get a baking tray lined with parchment paper and set it aside for later.
2. Apply a light coat of flour on your counter and spread out your pastry. Flour the top and gently roll it until it fits inside your baking tray.
3. Peel the apples and cut them into halves from top to bottom. Remove the cores and stems. Slice the apple halves as thin as possible using a knife. Leave a 1 1/2-inch border and arrange the apples in your prepped baking tray. Sprinkle the first two tablespoons of sugar on the apples, then add the first two tablespoons of butter.
4. Bake for 30 minutes or until the edges are brown and the apples start to color. The apples should feel soft but dry to the touch.
5. About 20 minutes into baking, prepare your glaze. Take a small saucepan and set it over medium-high heat. Pour in your remaining 1/4 cup sugar and wait 3 minutes for it to melt. Cook the melted sugar until it develops a copper color.
6. Off the heat, mix in the sea salt and butter until well incorporated. Add the double cream and return the saucepan to the stove over medium heat.
7. Stir consistently until you achieve a beautiful, bronzed caramel syrup. Set it aside. You may need to rewarm it slightly to thin the caramel before applying it to the tart.
8. Transfer the tart to a cooling rack after baking, but leave the oven on. Starting from the center, gently brush the tart with the salted caramel glaze, working your way towards the edges.
9. Return the tart to the oven for 5-10 more minutes until the glaze bubbles. Allow the tart to cool completely before slicing into squares. Enjoy on its own, with coffee or tea, or with vanilla ice cream.