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 25 to 30 minutes in a preheated oven at 180°C/ 350°F/gas mark 4.
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.