In a large bowl, stir together the flour, sugar, and salt. Cut in the cold butter cubes until the mixture has pea-sized crumbs. You can use your hands for this, or a pastry cutter. Slowly stir in the cold water until a dough forms, adding another tablespoon or two if needed. Knead together just to form a dough ball, and wrap in plastic. Chill for at least 1 hour before continuing.
Preheat your oven to 375 degrees, and line a baking sheet with parchment paper. Core your apples, and slice into very thin slices. You can leave the peels on, you'll never notice the difference!
Roll out the pastry crust into a large round, being sure to move the dough often as you roll so it doesn't stick to the surface. Transfer the rolled pastry dough onto a parchment paper lined baking sheet.
Sprinkle 1 tbs. sugar in a circle in the middle of your rolled dough, leaving enough overhang for a fold-over crust. Arrange your apples in a circle over the sugar. Generously drizzle your caramel sauce over the apples, and sprinkle the chocolate chunks.
Gently fold the edges up and over the apples, creating creases to go all the way around the circle of the filling. Brush the top crust edges generously with the cream, and sprinkle the remaining 1 tbs. of regular sugar over the edges. Then, sprinkle on the coarse sugar as well.
Bake for 40-50 minutes, or until your crust has become deeply golden brown and crunchy. Cool slightly before serving with whipped cream or ice cream!