Food process grated orange rind, caster sugar (25 g, 1 oz), chilled diced butter (125 g, 4 oz). Continue until like breadcrumbs, then pour into a bowl.
Blend mixed egg yolk and water (30 ml, 2 tbsp) into the mixture from step 1 and form a ball. Cover and chill for about 30 minutes.
Pour grated apple and chopped prunes over the calvados. Mix the remaing caster sugar, beaten eggs, ground almonds with the remaining butter (melted).
Line a 9 inch tin (1.25 inch deep with loose base) with thin rolled pastry . Bake until set.
Take the almond mixture from step 3 and add the prunes and apples. Sprinkle with almonds and bake for 30 minutes at gas mark 5 (190 degrees centgrade, 375 F) or until a light brown color. Cool for about 20 minutes.
Sieve a mixture of melted jam and orange juice (15 ml, 1tbsp) and brush over the top of the cooked tart. Serve cold or warm with fresh cream or greek yogurt.
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