This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.
Soak dried fruits in separate bowls filled to cover with the 2 cups cognac and warm water, overnight.
Cut the butter into the flour. Add sugar and lemon zest. Beat egg yolks with ice water and quickly mix into dough. Press dough together with fingers and chill for 15 minutes. Press into a 12-inch tart pan, bringing the dough up the sides of the pan.
Chill unbaked shell for at least 1 hour.
Cook fruits over low flame until plump. Drain and cool.
Heat oven to 350 degrees.
Arrange fruit in a decorative pattern on top of the pastry. Bake for 25 to 30 minutes, until pastry is light golden color. Cool and brush with glaze.