Ingredients
1/2  cup sugar
1/4  cup honey
1/4  cup water
1-1/2  cups chopped pistachio nuts, toasted
1/2  cup mixed dried fruit bits
1/4  cup orange juice
2  cups all-purpose flour
1/4  teaspoon salt
2/3  cup vegetable shortening
1   egg
1/4  cup cold water
1   beaten egg yolk
   Coarse sugar
 
Directions
 For filling: in a medium saucepan stir together sugar, honey, and 1/4 cup water. Bring to boiling, stirring until sugar is dissolved. Reduce heat to medium-low. Gently simmer, uncovered, 15 minutes or until a light caramel color, stirring occasionally. Stir in pistachios, fruit, and orange juice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened, stirring occasionally. Set aside.
  
 For egg pastry: in a large mixing bowl combine flour and salt. Cut in shortening until mixture is the size of small peas. In a small bowl beat together egg and the 1/4 cup cold water. Add egg mixture to flour mixture. Using a fork, toss until dry ingredients are moistened. Divide dough in half. Form each half into a ball. 
 
 Slightly flatten one ball of egg pastry into a rectangle. On a lightly floured surface roll dough into a 16×6-inch rectangle. Wrap around a rolling pin. Unroll onto a 13-1/2×4-inch oblong tart pan with a removable bottom. Ease pastry into pan, pressing it up the fluted sides. Trim pastry even with top edge of pan. Spoon filling evenly into crust.
  
 For top pastry: roll out remaining pastry ball into a 10-inch square. Using a fluted pastry wheel, cut into 1/2-inch-wide strips. Weave strips diagonally across top of filling for a lattice. Press ends into rim of pan. Brush egg yolk over lattice top and sprinkle with sugar. 
 Bake in a 375 degree F oven about 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.) Cool in pan on a wire rack. Remove sides from pan. Makes 8 to 12 servings.