Preheat the oven to 375°F (190°C).

In a large bowl, whisk together the flour, 1 tbsp.

sugar, baking powder, and kosher salt.

Add 3 tbsp.

chilled butter and the vegetable shortening.

Using your fingers, rub into the flour mixture to form coarse pea-size pieces.

Add the milk and beaten egg, and stir with a wooden spoon until just combined.

Bring the dough together with your hands.

Transfer the dough to a 9″ glass pie plate.

Using lightly floured fingers, press the dough into the bottom and sides of the plate.

Refrigerate for 30 minutes.

Arrange the apple wedges side by side on the bottom of the pie plate like the spokes of a wheel, pushing gently into the dough as you go.

Halve any remaining apple wedges and place them in the middle of the tart.

Sprinkle the apples with the remaining 2 tbsp.

sugar and dot with the remaining chilled butter.

Bake until the crust is golden, about 45 minutes.

Using a pastry brush, brush the apricot preserves over the tart and bake for an additional 10 minutes.

Let cool for at least 15 minutes before serving.