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1
Divide the pastry into 2 parts, one a little larger than the other.
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2
Wrap the larger piece in plastic wrap and reserve.
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3
On a lightly floured surface, roll the smaller piece into a round, 1/8 to 1/4-inch thick, large enough to overlap a 10 by 2-inch pie plate.
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4
Arrange in the pie plate and even with a sharp knife, leaving about a 1/2-inch overhang.
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5
(Add the trimmings to the reserved dough).
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6
Tuck the overhang back under, making a slightly thicker edging.
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7
Chill for 30 minutes.
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8
If using a glass pie plate, remove from the refrigerator 15 minutes before filling.
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9
On a lightly floured surface, roll out the reserved piece of dough into a 12-inch square, about 1/4-inch thick.
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10
Cut out a piece of cardboard, 1/2-inch wide and 10 or 12 inches long.
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11
Wrap the strip in plastic wrap and use as a guide.
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12
With a sharp knife or a pastry cutter, cut the dough into 20 (1/2-inch) strips.
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13
Lay 10 strips vertically on the back of a large baking pan, leaving a very small space between strips.
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14
Weave a lattice pattern by placing each of the remaining strips over and under horizontally.
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15
(It's easier to weave if the dough is not too firm, but it can't be too soft, either.
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16
If it's too soft, refrigerate for a little while and then continue).
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17
To weave, turn back every other strip of dough (1, 3, 5, etc.
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18
), lay a horizontal strip across, as close to the top as possible, and return the turned-back strips to the original length.
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19
For the next row, alternate the strips that you turn back (2, 4, 6, etc.)
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20
and again place a horizontal strip across, close to the first strip.
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21
Repeat this procedure until all the strips are used.
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22
Refrigerate just until firm.
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23
Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed.
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24
(Excess dough can be wrapped and refrigerated or frozen for future use).
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25
Peel, core and quarter the apples.
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26
Cut into 1/4-inch slices.
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27
In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in each skillet, depending upon how many you use) and brown.
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28
The butter will have a slightly nutty aroma.
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29
Divide the apples, arrange in the pans, and coat with the butter.
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30
Sprinkle in the sugar and over medium-high heat, saute the apples until lightly caramelized and tender, 15 to 20 minutes, turning often so that the apples cook evenly.
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31
Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off.
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32
Pour in the cream and stir through.
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33
Transfer and spread over a large baking tray to cool.
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34
Preheat the oven to 400 degrees F.
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35
Warm the remaining 1/4 cup Calvados.
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36
Combine the chopped prunes, apricots, and figs in a small bowl.
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37
Pour the Calvados over and let plump.
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38
In a large bowl, combine the cooled apples and the plumped dried fruit.
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39
Stir in the lemon juice, cinnamon, lemon and orange zests, and nutmeg, and mix well.
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40
Spoon the filling into the prepared pie plate.
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41
Using a wide spatula, carefully transfer the 9-inch latticework circle and arrange on top of the filling.
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42
Brush the latticework with egg white and sprinkle with the crystallized sugar.
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43
Bake 30 minutes, turn the oven down to 350 degrees F and bake 35 to 40 minutes longer, until the crust is golden brown.
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44
Cool on a rack.
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45
Serve warm.
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46
In a food processor fitted with the steel blade, combine the flour and sugar.
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47
Add the butter and process until the texture resembles fine meal.
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48
In a small bowl, whisk together the yolks and 1 tablespoon of the cream.
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49
Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary.
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50
Remove the dough from the machine, and on a lightly floured surface, press down into a circle.
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51
Wrap in plastic wrap and refrigerate for at least 1 hour.
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52
Yield: Makes 1 1/2 pounds or 2 (9-inch) tart shells
