Step by step recipe:

1. 5 min.
   Roll out the puff pastry, prick all over with a pique-vite (pastry pricker) and line the tart tin or mould (10"or 26 cm here).
   
   If you are using ready-rolled pastry, you can leave the layer of cooking parchment underneath in the tin.
   
   Put back in the fridge to wait.
2. 10 min.
   Pour 500 ml milk into a saucepan on medium heat and bring to the boil.
   
   Take off the heat.
3. 2 min.
   Mix 4 eggs, 120 g caster sugar and 10 g Vanilla sugar in a bowl.
4. 2 min.
   Add 60 g cornflour, mix again.
5. 
   Pour the hot milk into this mixture, stirring gently.
6. 1 min.
   It is normal for a little froth to form on the surface.
7. 1 min.
   Pour the mixture back into the pan (after washing) through a fine strainer.
8. 7 min.
   Put back on low heat, add 50 g Pistachio powder or paste and leave to thicken, stirring gently, like for real custard (crème anglaise).
   
   Take off the heat, cover and stand in cold water to cool (in the sink, for example).
9. 1 min.
   Preheat the oven to 390°F (200°C).
   
   Spread 50 g whole almonds on a baking sheet and toast (dry roast) in the oven for 15 minutes.
10. 15 min.
    After this time, take out of the oven and leave to cool...
11. 2 min.
    ...then chop roughly.
    
    Set aside.
12. 15 min.
    Take the pastry case out ot the fridge, line with a sheet of paper and fill this with beans, ceramic baking beads (or similar) for "blind" baking.
    
    Bake for 15 minutes, low in the oven.
13. 2 min.
    After this, remove the paper and beans/beads to uncover the bottom of the pastry case.
14. 5 min.
    Cut 50 g dried apricots into small pieces.
15. 2 min.
    Spread the chopped apricots and almonds in the pastry case.
16. 2 min.
    Pour the pistachio mixture over the top.
17. 25 min.
    Bake, still low in the oven, for about 25 minutes.
    
    Check that the pastry is nicely browned, but the top of the filling should stay green.
18. 
    Serve cold, cut into portions.