1. Preheat oven to 350°F. Roll pastry on floured surface to an 12" x18" rectangle. Prick thoroughly with a fork and cut into six 6" rounds. Line six 4" tart pans with pastry, trim off excess crust and chill 20 minutes. Line pastry shells with foil (6" square); fill with dried beans to help weigh the pastry down. Place on baking sheet. Bake 20 minutes or until golden brown. Remove foil and beans and bake 3 more minutes.
2. Meanwhile, combine brown sugar, cream, maple syrup and salt in a medium 12" skillet. Bring to a simmer over medium heat and cook for 3-4 minutes, swirling pan occasionally until mixture coats back of spoon (225°F on candy thermometer). Remove 1/2 cup of the sauce and place in a small microwavable bowl; set aside.
3. Add apples, cinnamon and nutmeg to skillet. Sift flour over apples. Cook over medium heat for 15 minutes, stirring occasionally until apples are just tender. Cool 10 minutes.
4. Set aside 1/2 cup (2 oz.) cheese for topping. Arrange remaining cheese in tart shells in an even layer. Spoon apple mixture on top. Bake tartlets in 350°F oven for 8-10 minutes or just until warmed and cheese is melted. Top with reserved cheese and drizzle each with 1 Tbsp. Reserved caramel sauce.