To make crust, combine flour, sugar, and salt in bowl of a food processor. Add butter and pulse until a coarse meal forms. Add egg yolks and pulse until moist clumps form. Press dough in a 4-by-14-inch rectangle tart pan. Chill until ready to fill.

To make caramel sauce, bring sugar, cream, butter, and salt to boil in a medium heavy-bottomed saucepan, whisking constantly until sugar dissolves. Cook, whisking often, until mixture thickens enough to coat a spoon, about 10 minutes. Set caramel sauce aside.

To make filling, core apples and slice into ¼-inch pieces. Combine apples, lemon juice, salt, and cinnamon in a large bowl. Pour about ½ cup caramel sauce over apples and toss to thoroughly coat.

Heat oven to 400°. Arrange apple slices in 5 tight, overlapping rows in tart pan. Drizzle with ¼ cup of remaining caramel sauce. Bake until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool before serving.