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1
Preheat oven to 350 degrees.
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2
Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet.
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3
Roll pate brisee on a lightly floured surface to a 1/8-inch thickness.
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4
Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring.
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5
Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
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6
Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat.
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7
Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes.
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8
Set aside to cool.
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9
Cut apples into 3/4-inch cubes.
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10
Place them in a bowl, and combine with lemon juice, tossing to coat.
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11
Add dried fruit mixture and chopped praline, and stir to combine.
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12
Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth.
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13
Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown.
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14
Add to egg mixture, and whisk until fully incorporated.
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15
Remove pod, and discard.
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16
Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed.
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17
Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
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18
Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes.
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19
Transfer to a wire rack to cool for 30 minutes before removing ring.
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20
Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
