Preheat the oven to 350 degrees F and prepare the miniature tart pans with the Cream Cheese Dough; Roll out the dough to ⅛” thick.
Using a round or scalloped cookie cutter, cut 12 circles approx 2 inches bigger than the tart pan (I used this tart pan).
Press the dough into each tartlet mold and refrigerate until ready to use.
In a skillet, saute the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and salt until sugar dissolves and it becomes a thick caramel sauce coating the diced apples
Scoop the caramel apples into the tart shells
Roll out the remaining dough and cut into rounds that fit the size of the tart shell
Press the top piece of dough into the bottom half of the tart dough
Cut three small slits in the piece of dough
Bake at 350 degrees for 25-30 minutes or until the dough is slightly golden brown
Remove the tartlets from the oven and allow them to cool completely
Using a small spatula or knife pop the tartlets out of the pan and place on a serving platter