Preheat oven to 425°F
In a pot over high heat add the white and brown sugars, salt, and beer, stir until the sugar has dissolved, stop stirring.
Allow boiling until the mixture turns golden amber-colored. Turn off heat, stir in the butter.
Add the apples, rounded side down to a 9-inch skillet or deep-dish pie plate in overlapping concentric circles.
Pour the caramel over the apples.
Roll the puff pastry out on a lightly floured surface, cut a circle the size of the skillet.
Place the pastry circle over the apples, tucking the edges between the apples and the edge of the skillet.
Bake for 25 minutes or until the puff pastry is golden brown.
Remove from oven and allow to cool for 1 hour before inverting onto a serving plate.
Add all the whipped cream ingredients to a bowl, mix with a hand mixer on high until soft peaks form. Top the tart with whipped cream before serving.