Makes 12
Preparation time 10–15 minutes, plus chilling
Cooking time 15–20 minutes
125 g (4 oz) plain flour
125 g (4 oz) wholemeal flour
pinch of salt
125 g (4 oz) unsalted butter, chilled
3–4 tablespoons water
200 g (7 oz) cooking apples, peeled, cored and coarsely chopped
75 g (3 oz) marzipan, cut into 5 mm (¼ inch) cubes
milk, for brushing
1 tablespoon demerara sugar (optional)
Mix the flours and salt in a bowl, then grate in the butter. Distribute the butter gently through the flour, using a round-bladed knife, then add the measured water and mix to a fairly firm dough. Put the pastry into a polythene bag and chill in the refrigerator for 1 hour, if possible.
Roll out the pastry thinly on a lightly floured surface. Cut out 12 rounds using a 8 cm (3½ inch) fluted cutter and 12 rounds using a 5 cm (2 inch) fluted cutter. Line a 12-section bun tray with the larger rounds.
Mix the apples and marzipan together in a bowl. Spoon the mixture into the pastry cases, packing it in well.
Brush both sides of the remaining rounds with milk and lay them on top of the tartlets in the tin. Press the edges together to seal and sprinkle each one with a little demerara sugar, if liked. Bake near the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until golden brown. Remove carefully from the tins and leave to cool slightly on a wire rack. Serve warm or cold.
For pear & marzipan pastries, replace the apples with 200 g (7 oz) pears, peeled, cored and coarsely chopped. Combine with the marzipan. Thinly roll out 375 g (12 oz) ready-made puff pastry and cut into 6 x 10 cm (4 inch) squares. Top each one with a spoonful of pear and marzipan filling and fold in half to form triangular parcels. Seal the edges and prick holes in the top. Brush with milk, dredge with caster sugar and bake as above for 20 minutes until risen and golden.