Ingredients:

Pastry dough:
200 g flour sift into a big bowl
100 g salted soft butter add and rub into flour with fingers until mixture looks like breadcrumbs
3 tablespoons fine sugar add and mix
1 small egg, beat slightly and add
1 tablespoon cream add

Filling:
50 g butter and
4 tablespoons sugar heat up slowly until sugar becomes golden brown
1 big apple peel, cut into small slices and add to the sugar syrup, cook for about 3 minutes on low heat, then remove and cool.
75 g walnuts and
50 g pistachio nuts coarsely grind and add to diced apple, cool the mixture and spoon over the dough.
3 eggs yolks beat slightly in a separate bowl
1 cinnamon stick and
2 tablespoons sugar grind and add, mix well until smooth
150 ml cream stir into mixture
2 egg whites beat until stiff and fold into the egg and sugar mixture.
Spread over the tart.

Method:

Grease a round pie dish, measuring about 23 cm in diameter, and dust with flour. Keep ready. Press dough into a ball, cover bowl with a damp cloth and refrigerate for about one hour. Roll dough on flour-dusted surface into a round shape, large enough to fit into the pie dish and press edge firmly against the side of the dish with fingertips. Overlapping dough can be trimmed with the rolling pin. Prick the base with a fork several times, so that the steam can escape while baking. Preheat the oven!

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