Place the sugar, eggs, and margarine into a mixer bowl. Mix until smooth and creamy. Add the flour and baking powder and continue mixing until a soft and pliable dough forms.

Roll out the dough on a floured work surface. Cut out two- and- a- half-inch (six-centimeter) circles and transfer them to the indentations of a muffin tin. Freeze any remaining dough.

Peel and core the apples and slice into eighths. Place in a pot. Add the remaining ingredients. Bring to a boil over a high flame, lower the flame and simmer until the apples soften. Add water and an additional tablespoon of wine if the liquid evaporates before the apples are completely soft.

Turn off the flame and mash the apples using a potato masher or fork. Chill.

Spoon the cooled filling into the prepared crusts. Remove the reserved dough from the freezer and grate coarsely. Srpinkle the grated dough over the apple mixture.

Bake the tartlets at 325 degrees for 30 minutes, until golden. These tartlets freeze very well.