• 300 g (10 oz) short or puff pastry
• 200 g (7 oz) marzipan
• 6 apples
• 500 g (1 lb) blackberries
• sugar to taste
• icing sugar

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.