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1
Into a chilled large metal bowl sift together flour and salt.
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2
Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter.
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3
Chill mixture 20 minutes.
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4
Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated.
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5
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
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6
If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again.
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7
(If you overwork or add too much water, pastry will be tough.)
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8
Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions.
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9
With heel of hand smear each portion once in a forward motion to help distribute fat.
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10
Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth).
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11
Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
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12
On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round).
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13
Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim.
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14
With a fork prick bottom of shell all over.
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15
Chill shell 30 minutes.
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16
Preheat oven to 425 F.
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17
Line shell with foil and fill with pie weights or raw rice.
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18
Bake shell in middle of oven 20 minutes.
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19
Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more.
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20
Cool shell in pan on a rack.
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21
Peel, core, and chop 1 apple.
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22
In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes.
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23
Cool mixture 20 minutes.
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24
In a food processor pulse mixture until smooth and transfer to a small bowl.
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25
Chop prunes and stir into puree.
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26
Peel remaining 4 apples and quarter.
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27
Core apples and cut lengthwise into 1/8-inch-thick slices.
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28
Spoon apricot puree evenly into shell and smooth top.
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29
Decoratively arrange apple slices, overlapping them, over puree and sprinkle with remaining 2 tablespoons sugar.
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30
Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes.
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31
Cool tart slightly in pan on rack.
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32
In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl.
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33
Press hard on solids and discard.
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34
With a pastry brush, brush glaze evenly over tart.
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35
Serve tart with creme fraiche or whipped cream.
