Knead all the ingredients together at slow speed for 15-20', form the ball-shaped dough, engrave the cross-shaped surface, wrap with a membrane and place in the refrigerator at   5 °C for 30'.

Format Margarine FAMA Croissant A in a square shape, remove the dough from the refrigerator and pull the four sides open, placing Margarine FAMA Croissant A in a square shape in the center. Sweeten the dough crosswise and open the sweep machine for a single ride. Wrap the dough with a membrane and leave to rest outside the refrigerator for 20'. We continue with a double walk, a one-time walk and finally another double walk, with a 20' intermediate rest at a time.

Wrap the dough with a membrane and leave it for 2 hours in the refrigerator at 5 °C.

Open the 1cm thick sheet and cut to a diameter of 23cm for each tart. In 23-24cm (baked with margarine) aluminum cups, sprinkle a lot of brown sugar all over the surface, place Apple roasted quarters Vortumnus around and Apple roasted cubes Vortumnus on the center. Pour a little cinnamon, cover with the puff pastry, punch the puff pastries several times over the surface and bake at 200°C for 20' to get a good golden color.

Leave a little to cool and turn Tartu Tatin into a pot of our choice!