* Moisten apple chips in apple drink.

* Preheat a frying pan and add 2-4 T of solid butter.

* Drain chips (reserving some liquid in the bowl) and add to pan. Saute for a few minutes, adding cinnamon, nutmeg, and up to 3/4 c brown sugar along the way. If the mixture begins to dry out, add in reserved liquid as needed.

* Prepare phylo dough by stacking sheets together and cutting them in half to make squares. Each tart will use 6 half-sheets, stacked on top of one another, so you'll have enough for 4 tarts.

* Grease a baking sheet with butter or non-stick spray. Place stack of 6 phylo half-sheets on tray and top with a pile of apple mixture.

* Using a pastry brush, coat all sides of the dough in melted butter. Bunch the phylo around the apple mixture, forming it into a small pouch. Use your fingers to seal each tart as securely as possible.

* Bake at 375 degrees for about 12 minutes or until lightly golden brown.

* While tarts are baking, get to work on the accompanying caramel sauce. Melt 8 T butter, 1 c brown sugar, cream, and prepared milk over medium heat. Stir constantly as the mixture comes to a boil; continue stirring until mixture comes to a nice, syrupy consistency.

* Serve tarts drizzled with caramel sauce. Add vanilla ice cream and garnishes of mint or flowers if desired.