350 g short crust or puff pastry
350 g cooking apples
3 eggs
3 tbsp apricot jam
2 tbsp thin cream
2 tbsp sugar
2 tbsp ground almonds
2 tbsp chopped pistachios
butter

Heat the oven to medium hot (220 C). Peel and slice the apples. Grease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and stir in the cream, sugar, almonds and pistachios. Remove the tart from the oven, cover with the egg mixture and return to the oven to bake for a further 15 minutes. Allow to cool before removing from the baking tin.