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1
Blend flour, sugar and salt in processor.
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2
Add shortening and butter and blend, using on/off turns, until coarse meal forms.
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3
Add 3 tablespoons ice water.
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4
Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and chill at least 1 hour.
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7
(Can be made 1 day ahead.
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8
Keep chilled.
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9
Let dough soften slightly at room temperature before rolling out.)
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10
Combine prunes and Cognac in small bowl.
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11
Cover; let stand 2 hours, stirring often.
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12
Drain prunes, reserving Cognac.
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13
Cut prunes in half; set aside.
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14
Roll out dough on lightly floured surface to 12-inch round.
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15
Transfer dough to 9-inch-diameter tart pan with removable bottom.
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16
Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes.
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17
Preheat oven to 400F.
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18
Mix apples, sugar and 2 tablespoons butter in large bowl.
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19
Arrange apple wedges, overlapping slightly, in concentric circles in crust.
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20
Bake tart until apples are just tender, about 1 hour.
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21
Tuck prunes into spaces between apples.
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22
Brush fruit with 1 tablespoon butter.
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23
Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer.
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24
Transfer tart to rack and cool 15 minutes.
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25
Blend 1 tablespoon reserved Cognac into strained preserves for glaze.
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26
Brush glaze over warm tart.
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27
Cut tart into wedges.
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28
Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream.
