Individual Apple and Marzipan Tarts with Blackberry Sauce

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

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

Method

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