Cut butter into 1/2-inch cubes and freeze. Combine flour and salt in a large mixing bowl. Add frozen butter and shortening. Toss together in a food processor and pulse until combined or squeeze the fat into the flour by hand until combined. Pour water through the top a little at a time. You may not need all of the water. Divide dough in half. Roll one half out and place in a tart pan with a removable bottom. Press dough onto the sides of the pan. Press down on the edges of the pan to remove excess dough. Spread the salted caramel on to the tart shell. Arrange apple slices a half at a time in the tart pan on top of the caramel turning them in different directions as you place the sliced halves face down, skin up. Roll out second dough. With leaf cookie cutters and/or plungers, cut out leaf shapes. Beat the egg and water. Brush the egg wash all around the perimeter of the tart. Add leaves around it, overlapping onto the apples. Sprinkle cinnamon and nutmeg on top of apples. Sprinkle on the sugar. Bake in a 350 degree oven for 45-50 minutes or until crust starts to brown and the filling is bubbling. Cool on a wire rack
