In medium bowl, stir together flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of flour mixture; toss gently with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour mixture is moistened. Shape into ball.
Place dough on lightly floured surface; use your hands to slightly flatten dough. Roll dough from center to edge into 14-inch circle. To transfer pastry, wrap it around rolling pin; unroll onto ungreased baking sheet.
Arrange apples and figs in center of pastry, leaving 2- to 3-inch border. Stir preserves; spoon evenly over fruit. Using your fingers, fold pastry border up and over filling, pleating pastry to fit. Brush pastry with milk and sprinkle with sugar.
Bake for 40 to 45 minutes or until apple is tender. If necessary to prevent overbrowning, cover tart loosely with foil during last 10 to 15 minutes of baking. Makes 8 to 10 servings.