Preheat the oven to 210°C.
Roll out puff pastry to 3-4mm thickness on a floured surface.
Cut four 12cm circles and transfer to a baking tray.
Score a 1cm border inside each circle and brush with egg wash.
Roll marzipan to 5mm thick and cut into four 11cm circles.
Place marzipan in the pastry centres and top with overlapping apple slices.
Simmer butter and honey in a pan and brush most over the apples.
Bake for 15-18 minutes until the pastry is risen and golden-brown.
Brush the remaining butter and honey glaze over the finished tarts.
Cook sugar and spices in a pan until melted and golden-brown.
Whisk in double cream and simmer for 3-5 minutes until thickened.
Strain the sauce through a fine sieve into a clean pan.
Serve tarts with sauce spooned around the edges and ice cream on top.