2 3/4 cups all purpose flour
3 tablespoons sugar
3/4 teaspoon salt
2 sticks (1/2 pound) cold unsalted butter, cut into 1/4 inch dice
1/4 to 1/3 cup cold water
6 ounces extra bittersweet or bittersweet chocolate
3 large bananas
2 teaspoons fresh lemon juice
3 cans (17 ounces each) peeled apricot halves, drained
about 45 large green seedless grapes
1/2 cup apricot jam
2 teaspoons Cognac


Directions:
In a large bowl, mix together the flour, sugar and salt. Add the bits of butter and rub quickly between your fingers to flatten and coat with flour. Continue for 1 to 2 minutes, until the mixture resembles coarse oatmeal (do not worry about cutting the butter in well).

Sprinkle on about 1/4 cup of the water, tossing to moisten the dough; gather loosely into a ball. Add more water to any dry dough at the bottom of the bowl until it can be gathered loosely together.

Turn out the dough onto a lightly floured surface and, with quick motions, press bits of the dough away from you with the heel of your hand to blend the flour and butter further. Gather into a ball and flatten into a disk. Wrap in waxed paper and seal in a plastic bag. Refrigerate for 15 to 30 minutes, until the dough firms up. Preheat the oven to 375°F.

Lay out a couple of sheets of waxed paper, overlapping slightly, and flour lightly. Put the dough on the paper, flour the dough and cover with more waxed paper. Roll out to form a rough rectangle about 16 by 14 inches. Remove the top sheets of paper. Invert a 16 by 14 inch, or larger, baking sheet on top of the dough, and invert to cover the sheet with the dough; peel off the remaining waxed paper.

Use your hands to pat the dough into an even rectangle. Fold over about 1/2 inch of dough all around and crimp to form a raised edge. Place in the freezer to firm up for about 5 minutes. Cover the dough with foil, fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and foil and bake until the pastry is dry and the edges are beginning to color, 10 to 15 minutes.

In a microwave oven or in a small heavy saucepan over very low heat, melt the chocolate until smooth using a rubber spatula, spread a thin layer of chocolate all over the bottom of the pastry. Let stand or refrigerate until set.

Peel the bananas and cut crosswise on the diagonal into 3/8 inch thick slices. Place in a bowl and sprinkle on the lemon juice. Toss gently with your hands to coat the slices with lemon juice to prevent discoloration. Arrange the apricots, grapes and bananas in alternating rows on the tart.

In a small heavy saucepan, melt the apricot jam over moderate heat. Let boil, stirring, for 5 minutes. Strain through a wire sieve and stir in the Cognac. Use a pastry brush to dab the glaze lightly over the fruit. The tart can be assembled up to several hours ahead. Serve at room temperature.

Makes 16 to 20 servings.

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