Apple Tart with Almonds and Pistachios as made in Spain

Instructions:

butter for baking pan
350 grams short crust or puff pastry
3 tbsp. apricot jam
350 grams apples; Gala, Macintosh or Cortland; peeled, sliced 1/8 inch thick and tossed with 1 tbsp. sugar

3 eggs, room temperature
2 tbsp. light cream
2 tbsp. sugar
2 tbsp. ground almonds (almond flour)

1/4 cup sliced blanched almonds
2 tbsp. chopped pistachios 
2 tbsp. honey thinned with 2 tsp. water

Heat the oven to medium hot 220 C or 425 F. Prepare the dough several hours before, then roll out to 3/16 thick. Brush the bottom of a round 10 inch tart tin with the butter and lay in the rolled out pastry. Prick the base several times with a fork. Distribute the apricot jam evenly and layer on the apple slices evenly. Bake for 20 minutes. 
Meanwhile, beat the eggs and stir in the cream, sugar and almond flour. Remove the tart from the oven, pour over the egg mixture and sprinkle with almond slices then chopped pistachio and return to the oven to bake for a further 15 minutes.

When cool, brush the top with 2 tbsp. honey thinned with 2 tsp. water. Remove from the baking pan/tart tin, cut into 8 slices and serve.