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.
Meanwhile, cook the blackberries gently, having first rinsed them, and, when soft, rub them through a sieve. Sweeten to taste, and serve with the apple tarts.
© 2000 Frances Bissell. All rights reserved.