Spray a cupcake tin with 12 wells that are each approximately 2-1/2 inches round by 1-1/4 inch deep with non-stick spray. Add a little flour to each well and move the pan so as to coat the sides and bottom evenly with flour. Shake off excess flour.
If necessary use a spatula to lift each dough circle. Place a dough circle over the first cupcake well opening. Gently push the dough down into the well and press the dough up the sides, removing air pockets. Repeat this step 11 times. Form a ball with all remaining dough. Set aside.
In a large skillet, melt butter over low-medium heat. Add the apples, cinnamon mixture and vino cotto mixture. Toss together to evenly coat all apples. Cover and let simmer for 2 minutes. Remove cover and toss. Test apples for doneness with a pointy fork. Repeat these steps until the apples are tender but not overcooked.
Roll the remaining dough ball to 1/8-inch thickness. Using a pizza or pasta cutter, cut dough into 1/2-inch wide strips that are long enough to make a crisscross pattern over the tops of each apple filled tart crust.
Use a spatula to lift each dough strip. Place the first strip over the first apple filled tart crust then place the second strip across the first one to form a crisscross pattern. Firmly press the dough ends onto the sides of the apple filled baked tart crust. Repeat.