Individual Apple and Marzipan Tarts with Blackberry Sauce

• 300 g (10 oz) short or puff pastry
• 200

Roll the pastry out into 6 rounds. Roll out the marzipan very thinly. Cut into 6 slightly smaller rounds. Place on top of the pastry, and raise the edges of the pastry to make a roughly fluted border.

Peel, core and thinly slice the apples, and arrange in the tarts. Dust lightly with icing sugar.

Bake for