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Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper.
Lightly flour your counter and lay out your pastry. Roll it until it fits inside your baking sheet.
Peel the apples and cut them in half top-to-bottom. Remove the cores and stems. Slice the apples halves crosswise as thinly as you can.
Fan the apples around the tart in slightly overlapping concentric rectangles, leaving a ½-inch border.
Sprinkle the apples evenly with 2 tablespoons of sugar and dot with 2 tablespoons of butter.
Bake for 30 minutes, or until the edges of the tart are brown and the apples begin to take on some color.
Meanwhile, about 20 minutes into the baking time, make your glaze by melting ¼ cup sugar in a small saucepan over medium-high heat.
Cook the liquefied sugar to a nice copper color, then off the heat, add the sea salt and butter, stirring until incorporated.
Add the heavy cream and return to the stove over medium heat, cooking until you have a bronzed caramel syrup.
After the tart has baked, transfer it to a cooling rack and brush the entire tart with the salted caramel glaze.
Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles.
Let the tart cool completely before cutting into 12 squares.