FOR THE APPLES

1. Gently toss the apple slices, sugar, rosewater & nutmeg together in a large pot and heat over medium heat for about 7 minutes or until the apples are just flexible, but not mushy, taking care to gently move the apples around so that they all soften. Remove from heat and cool to room temperature.

FOR THE PASTRY

1. While the apples cool, pre-heat oven to 375f degrees & line two baking sheets with parchment paper
2. Add the pistachios to the bowl of a food processor & process until finely ground. Add the sugar, rose water, nutmeg & salt to the ground pistachios & pulse to incorporate (about 10 seconds should do)
3. Flour your work surface & gently roll one sheet of puff pastry with a rolling pin until it is smooth & large enough to cut out two 6″ rounds (I used this 6 cake cutter) – repeat with the second sheet of puff pastry & place puff pastry rounds onto the parchment lined baking sheets (you can save the puff pastry scraps for another use)
4. To ensure the tarts will have a puffy outside crust, lightly score a border around the entire edge (about 1/2″ in width) with a paring knife & then prick everything inside this border with a fork.
5. Evenly divide the ground pistachio blend onto the four pastry rounds, spreading it evenly across the inner circle of your puff pastry rounds
6. Arrange the cooled apple slices on top of the ground pistachio blend, starting on the outside of the circle & working your way into the center
7. Sift each tart with confectioners sugar & then bake the tarts on the centermost racks of the oven for 20 minutes, rotating the baking sheets 1/2 way through
8. While the tarts bake, whip the heavy cream with the sugar & ground cardamom until soft peaks
9. Once the tarts are done baking, let them cool at room temperature for about 10 minutes & then serve with generous scoops of the cardamom whipped cream on the side