Combine flour, sugar, and salt in a bowl.
Add cubed margarine and knead with your hands until the margarine is incorporated.
Add water and knead into a smooth dough.
Shape into a disk and wrap in plastic foil.
Refrigerate for at least one hour.
Line a baking sheet with parchment paper and preheat the oven to 160°C.
Remove dough from fridge and roll the dough out thinly. (About ½cm.) It's easier to roll out between two sheets of plastic wrap but you can also sprinkle it with flour.
Use the tart rings to cut out your tartlet bottoms. Put the dough disks on the baking sheet and place the rings on top. Make sure they fit precisely.
Now cut out 8 long strips which will be the sides of your tartlets.
Carefully press the dough strips into the tartlet ring sides and cut off any excess dough.
Use a fork to poke holes into the bottoms so the dough will keep its shape during baking. You can also use baking weights for blind baking.
Bake for about 25 minutes until the dough has a light golden-brown colour.
Let cool and remove from the rings. (If the dough is baked prperly, it should fall out right away.)