1 1/4 lb. red or green baking apples, cored & thinly sliced (Rome Beauty, Pippin & Granny Smith apples work well)
6 tbsp. sugar, divided
1 1/2 c. flour
3/4 c. butter, cut into sm. pieces
1/2 c. pistachios, finely chopped
3/4 c. apple jelly, currant jelly, or apricot jam

Pastry: Combine flour and 4 tablespoons sugar. Blend flour mixture with butter until crumbly yet moist (can clump into balls between fingertips); mix in 1/4 cup pistachios. Press gently into 9 inch tart pan with removable bottom. Bake at 450 degrees for 13-15 minutes or until light golden brown in center. Cool.

Filling: Combine apple slices and 2 tablespoons sugar in skillet. Cover and cook over medium heat, stirring twice, for 13-15 minutes, or until tender but not limp. Drain apples and cool.

To assemble tart, overlap apple slices in pastry shell in a spiral pattern, starting at the edge and working in. Beat jelly with spoon until nearly smooth. (If using apricot jam, force through sieve, then beat.) Spoon jelly evenly over apples. Sprinkle remaining 1/4 cup pistachios in a ring around edge of tart. Remove tart from pan before serving. Makes 6 to 8 servings.