Preheat oven to 375 degrees F. 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, for 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 bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl whisk together the 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 16x6-inch rectangle. Wrap around rolling pin. Unroll into a 13-1/2x4-inch oblong tart pan with removable sides. 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 across top of filling as desired. Press ends into rim of pan. Brush egg yolk over lattice top and sprinkle with coarse sugar.
Bake about 35 minutes or until top is golden. (If parts of crust brown too quickly, cover with foil.) Cool in pan on a wire rack. Remove sides from pan.