Instructions: Dough: Pulse together flour, sugar and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle in 4 tbsp ice water and ulse until pastry starts to hold together, adding the remaining tbsp ice water if needed. Turn dough out onto a very lightly floured surface and knead 4-5 times. Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.

Filling: Simmer water, Calvados and prunes, uncovered until most of the liquid is absorbed, bout 10 minutes. Remove from heat and cool.

Preheat the oven to 400 degress.

Stir together the cinnamon, cloves, 2 tbsp flour and 1/2 cup sugar. Peel and core apples and cut into 1/2" wedges. Halve wedges crosswise and toss with cinnamon mixture. Add lemon juice and toss to coat. Finely grind walnuts with remaining 3 tbsp flour and remaining 1/4 cup sugar in a food processor.

Assembly and Baking: Roll out dough on a lightly floured surface into a 14x18" oval. Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet. Sprinkle walnut mixture over pastry, leaving a 2-1/2 to 3" border.

Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with sugar.

Bake the tart loosely covered with foil in the middle of the oven for 30 minutes. Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more. Cool the tar on the baking sheet on a rack at least 20 minutes before serving.

Note: Pastry dough may be mde 2 days ahead and chilled.

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