For the Caramel, bring brown sugar, corn syrup, butter and sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream. Set aside.
Preheat oven to 400°F. For the Mini Apple Pies, using one of the quiche dishes as a template, cut out 4 rounds from the puff pastry sheet. (If needed, roll out pastry on lightly floured surface.) Set aside. Mix flour, brown sugar, cinnamon, allspice and nutmeg in large bowl. Add apple slices; toss to coat. Divide among dishes, mounding apples slightly in the center. Drizzle each with 1/4 cup of the Caramel. Top each dish with a puff pastry round. Brush pastry with egg yolk. Cut out a small X in center of pastry. Mix granulated sugar and sea salt; sprinkle on pastry. Place dishes on a large baking sheet.
Bake 20 to 25 minutes or until pastry is golden brown and apples are tender. Cool slightly. Serve warm with vanilla or dulce de leche ice cream, if desired.