Using a food processor, add the flour, butter, brown sugar and salt. Pulse several times until a crumbly mixture forms.

Add 2-3 tablespoon of water (or vodka); pulse until dough comes together in a ball.

Divide dough into 6 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour.

Using a large, deep skillet, add butter and place over medium-high heat.

Once butter has melted, add apples, sugar, brown sugar, cinnamon, allspice, ginger and salt; stir until well combined. Let cook for 5-7 minutes, or until apples have begun to soften.

Add flour and cornstarch; stir until well combined. Continue cooking, stirring occasionally, for 4-5 more minutes.

Transfer apples into a medium bowl. Add lemon juice; stir until well combined. Let mixture cool completely (~30 minutes).

Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.

Preheat oven to 375°F.

Working on a lightly floured surface, roll each piece of dough into a 6” circle.

Place ~½ cup of apple filling into center of each circle, but leave ~1½” of dough on all edges. Fold edges of dough towards the center.

Place each tartlet into a jumbo muffin tin.

Pour caramel into the center of each tartlet.

Bake for 28-30 minutes, or until edges of tartlets are golden brown.

Let cool for 30 minutes before serving.

{Optional} Serve pies with a scoop of vanilla ice cream on side.