Matthew’s Apple Nut Tart

(serves 12 easily)

2 sheets puff pas­try pressed togeth­er, about 18 x 12 inch­es, brushed with beat­en egg
apple slices to cov­er pas­try (about four apples)
hand­ful each: pine nuts, cashews, pecans (all toasted)
drib­ble of hon­ey to cov­er all (1/3 cup?)
dust­ing of cin­na­mon sugar

Bake at 180C, 350 F for 20 minutes.