Use a removable bottom tart pan: sprayed with nonstick spray.
Roll out the dough slightly into a more or less round circle to fit in your tart dish. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over.
Transfer dough to the tart pan, fit the dough into the pan, trimming the edges.
Transfer to freezer for 30 minutes.
Preheat the oven to 200C - 400ºF and place a rack in the centre of the oven.
Prepare the Apples
Cut the “cheeks” of the apples off of 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.
Remove the tart pan from the freezer.
Arrange the slices around the tart in any pattern you desire, fanning the apples as you go along. This may take some practice. You may need to cut some of the apple fans to fit.
Sprinkle evenly with the 1/4 cup sugar and 1/4 cup cubed butter. Place in the preheated oven and bake for 35 to 40 minutes. For the last 5 to 10 minutes increase the oven temperature slightly to get a nice caramelisation on the apple slices.
Make the whipped cream
Place the heavy cream in the bowl, whip until soft peaks begin to form. Add caster sugar to taste.
Add a big pinch of sea salt and beat to combine and until the peaks begin getting firmer. Taste the mixture, it should be slightly sweet and the salt should be noticeable, although the whipped cream should not taste salty.
*Serve the tart warm or at room temperature with dollops of whipped cream.