In the bowl of a food processor, pulse the flour, sugar and salt together.

Add the cold, cubed butter to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses.

Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched.

Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of it.

Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round.

Transfer dough to a tart pan with a removable bottom. Fit the dough into the pan, trimming the edges.

Transfer to freezer for 30 minutes.

Preheat the oven to 425ºF and place a rack in the center of the oven.

Cut the “cheeks” of the apples off the core into four pieces — each piece will have one large flat side.

Lay each piece on its flat side and slice thinly, keeping the slices together as you go.

Arrange the slices around the tart in any pattern you desire, fanning the apples as you go.

Sprinkle evenly with the ¼ cup sugar and ¼ cup cubed butter.

Transfer to a rimmed sheet pan and bake for 35 to 40 minutes, checking after 15 minutes.

If it is browning too quickly, lower the temperature to 400ºF.

Make the whipped cream by placing the heavy cream in the bowl of a stand mixer and whip until soft peaks begin to form.

Add confectioner’s sugar — start with ¼ cup and add more to taste.

Add a big pinch of sea salt and beat to combine until the peaks begin getting firmer.

Serve the tart warm or at room temperature with dollops of the whipped cream.