Sweet dried plums are tucked among wedges of fresh apple in this simple dessert. A generous splash of Cognac complements the fruit. Brush melted apricot preserves over the warm tart for a quick and delicious glaze.
Add ice water, and continue to pulse until moist clumps form. Gather dough into a ball, then flatten into a disk. Wrap in plastic wrap, and chill at least one hour.
Preheat oven to 400°F. Position rack in center of oven. Roll out dough, on a lightly floured surface, into a 12-inch round. Transfer dough to a 9-inch tart pan with a removable bottom. Fold overhanging dough in and press, forming double thick sides; refrigerate crust for 30 minutes, or place in the freezer for 10 to 15 minutes.
Mix apples, sugar, and 2 tablespoons of butter in large bowl. Arrange apple wedges, overlapping slightly, in concentric circles in dough-lined tart pan. Bake tart until apples are just tender, about 1 hour.
Tuck rehydrated dried plums into spaces between apples. Brush fruit with remaining tablespoon of butter. Bake until apples are very tender and the crust is golden brown, about 20 minutes longer. Blend 1 tablespoon of reserved Cognac into strained preserves to make a glaze. Brush glaze over warm tart.
Cut tart into wedges, and serve warm or at room temperature with ice cream. Drizzle some of the reserved Cognac over the ice cream, if desired.
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