Combine cookie crumbs and butter. Press into a 9-inch tart pan, preferably a spring-form-type. Set aside.
In electric mixer, beat eggs until very thick and lemon colored, 3 to 5 minutes. Add almond paste and beat until smooth and very thick, 3 to 5 minutes. Add ricotta and 1/2 cup preserves and blend just until combined.
Spread into prepared crust. Place pan on cookie sheet and bake 30 to 35 minutes until puffed and golden.
Remove from oven to rack and allow to cool 15 to 20 minutes. Spread remaining preserves on top of tart and sprinkle with pistachios.