Make Pâte Brisée (see recipe below for instructions on how to prepare and blind bake).
Preheat oven to 375.
To make caramel filling, melt the butter in a small saucepan. Add the flour and whisk to form a roux. Whisk for several minutes to remove starchy taste.
Add water and sugars, then bring to a boil. Continue whisking and reduce to a simmer. Cook for several minutes, until the sauce is completely smooth.
Whisk in cream and vanilla. Set aside.
After your apples are peeled, cored, and chopped, mix them in a small bowl with the spices.
Evenly divide the apples between the 6 tartlets. Drizzle with caramel sauce. If the sauce is too thick, whisk in additional cream to reach a thick but pourable consistency. Save any leftover sauce to serve with the tarts.