In a large bowl, combine the flour, sugar, and salt. Add the cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a large bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Set aside to allow the flavors to meld.

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Be careful not to burn it.

Once the sugar is melted, carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream, stirring continuously until smooth. Remove from heat and stir in the sea salt. Allow to cool slightly.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Arrange the apple mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the apples, pleating as necessary, and brush the crust with a little water or beaten egg for shine.

Bake for 25-30 minutes, or until the crust is golden brown and the apples are tender. Remove from the oven and drizzle with salted caramel.