Spanish Apple Tart


  • 1 puff pastry
  • 5 large apples
  • 3 large eggs
  • 3 tablespoons apricot jam
  • 2 tablespoons half and half
  • 2 tablespoons sugar
  • 2 tablespoons ground almonds
  • 2 tablespoons ground pistachios


  • Preheat oven to 375F. Roll out puff pastry and lay into pan. Trim sides. Prick crust with a fork. Spread apricot jam into crust and top with apples.
  • Bake for about 20 minutes, protecting edges with aluminum foil if necessary.
  • Meanwhile beat eggs. Add cream, sugar, almonds, pistachios. Remove tart from oven and pour egg mixture over. Bake another 15 minutes.
  • Cool completely and remove from pan. Can be dusted with powdered sugar.