In the bowl of a food processor, combine the flour, salt and sugar. Pulse a few times to combine.

Add the butter and shortening all at once. Pulse the mixture until it becomes crumbly (between 5 and 10 pulses).

As soon as the mixture is crumbly, transfer the mixture to a bowl. Sprinkle with 4 tablespoons of ice water.

Either with your hands or a spoon, begin mixing. If the mixture is too dry and does not come together, add the ice water, one tablespoon at a time, until the dough comes together.

The dough is ready when it just comes to together. Do not overmix or your tart crust will be dry and hard. As soon as the dough forms a ball, divide into two pieces, flatten each piece into a disk and refrigerate for 1/2 an hour.

Remove one of the disks from the refrigerator and on a floured surface, roll to a thickness of a quarter inch. Using a 9-inch tart pan with removable bottom, carefully transfer the tart crust to the pan.

Adjust the dough to fit the pan and trip any excess dough from the sides. Refrigerate the tart crust until ready to use.

Preheat the oven to 375 degrees F and position a rack in the centre of the oven.

Arrange the apple slices in the prepared tart crust in concentric circles, with the slices overlapping.

Transfer the tart to a baking sheet covered in aluminum foil (just in case there are any spills).

In a bowl, combine the eggs and sugar and whisk until the eggs are pale yellow (2 to 3 minutes).

Add the cream and milk and mix well.

Carefully pour the liquid mixture over the apples. The mixture will come very close to the top of the tart edge.

Transfer the baking sheet to the oven and bake the tart for 1 hour and 15 minutes. The tart is done when the crust and apples are golden and when the custard has set.

Remove from the oven and transfer to a wire rack to cool. Once cool, remove the tart ring and carefully slide the tart off the bottom of the tart pan and onto a serving platter.

In a bowl, combine the apricot jam and 3 or 4 tablespoons of hot water. Stir to combine.

Strain the jam into a bowl. You should have about a 1/4 cup of apricot glaze. Pour the glaze over the tart. Serve immediately or cover the tart and serve when ready.