Tarta de Santiago
apples, sliced into half moons
icing sugar to decorate
Preheat oven to 180C
Whisk the eggs and sugar together until light and fluffy.
Mix the nuts and cinnamon and fold into the egg mixture.
Pour into a well buttered and floured tart tin (23 to 25cm diameter)
Fan out the apple slices attractively on top.
Bake for 20 to 30 minutes, watching carefully from 17 minutes. When a skewer in the centre comes out clean, it's cooked.
Dust with icing sugar.
Santiago means Saint Iago or St James. The original apple-less tart by Claudia Roden would have the shape of a cross of St James picked out, via a template, in icing sugar.