Using a food processor, add the flour, butter, brown sugar and salt. Pulse several times until a crumbly mixture forms.
Add 2-3 Tbsp 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. (Note: Dough can be made the day before and refrigerated overnight.)
For the Filling
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 large bowl. Add lemon juice; stir until well combined. Let mixture cool completely (~30 minutes).
For the Caramel
Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.
For the Tartlets
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.
Notes
These tartlets can be made in a regular 12-cup muffin tin. However, the dough should be divided into 12 pieces and then each piece should be rolled into a 4” circle. The filling in each tartlet should be reduced to ~¼ cup as well.