Core and finely slice the apples (no need to peel!) and place in a saucepan with the butter, ground ginger, cinnamon (if used) and one tablespoon of the maple syrup.

Heat gently, stirring occasionally, until the apples begin to soften but are still holding their shape. Remove from the heat, spoon the apples into a bowl and allow them to completely cool.

In the now empty saucepan, combine the blackberries, remaining maple syrup and lemon juice. Sprinkle over the cornflour and stir in.

Heat gently, stirring, until the blackberries are broken down into a rough sauce (you may need to adjust the maple syrup - depending on the sweetness of your blackberries) then remove from the heat and allow to completely cool (if you prefer, you can also use a stick blender to create a smoother sauce or even sieve it if blackberry seeds drive you nuts like me!).

While the fruits are cooling, preheat the oven to Gas Mark 6 (400F degrees). Line a large rimmed baking sheet with parchment paper and set aside.

After allowing the pastry to sit out at room temperature for 10 minutes (this makes it easier to handle), cut the pastry into four equal pieces and place them on the parchment lined baking sheet.

Score a one inch border around each piece of pastry then spread the middle section of each piece with ⅔ of the blackberry sauce, keeping it within the scored border.

Lay the cooled apple slices on top, then using a pastry brush, paint them with some of the remaining blackberry sauce.

Brush the pastry border with egg wash and bake for 18-20 minutes or until the pastry is well risen and golden brown.

The tarts are best served immediately, hot from the oven with vanilla ice-cream or lightly whipped cream, and any remaining blackberry sauce.