-
1
Pulse together flour, sugar, and salt in a food processor.
-
2
Add butter and pulse until mixture resembles coarse meal.
-
3
Sprinkle in 4 tablespoons ice water and pulse until pastry starts to hold together, adding remaining tablespoon ice water if needed.
-
4
Turn dough out onto a very lightly floured surface and knead 4 or 5 times.
-
5
Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.
-
6
Simmer water, Calvados, and prunes, uncovered, until most of liquid is absorbed, about 10 minutes.
-
7
Remove from heat and cool.
-
8
Preheat oven to 400F.
-
9
Stir together cinnamon, cloves, 2 tablespoons flour, and 1/2 cup sugar.
-
10
Peel and core apples and cut into 1/2-inch wedges.
-
11
Halve wedges crosswise and toss with cinnamon mixture.
-
12
Add lemon juice and toss to coat.
-
13
Finely grind walnuts with remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food processor.
-
14
Roll out dough on a lightly floured surface into a 14- by 18-inch oval.
-
15
Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet.
-
16
Spinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.
-
17
Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces.
-
18
Turn edge of dough over fruit to form pleats.
-
19
Brush top of dough with milk and sprinkle with sugar.
-
20
Bake tart, loosely covered with foil, in middle of oven 30 minutes.
-
21
Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more.
-
22
Cool tart on baking sheet on a rack at least 20 minutes before serving.
