Cut up orange, removing any seeds, and place unpeeled orange pieces in the bowl of a food processor. Cover and process until chopped.
In a large saucepan combine the chopped unpeeled orange, fresh apples, 2/3 cup granulated sugar, raisins, cranberries, prunes, dried apples, cider or orange juice, lemon peel, lemon juice, and apple pie spice. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool. Stir in nuts; set aside.*
Preheat oven to 425 degree F. Grease two baking sheets or one very large baking sheet; set aside. On a lightly floured surface, roll each half of the pastry to a 12x10-inch oval. Or, do not halve dough and roll the entire portion of pastry to an 18x12-inch oval. Wrap pastry around rolling pin. Transfer to prepared baking sheet(s). Spoon half of the filling into the center of each small oval or all of the filling into the center of large oval, spreading to within 2 inches of the edges. Dot filling with butter. Fold edges of pastry up and over the filling, leaving filling in center exposed, pleating pastry as necessary. Brush folded edges of tart with half-and-half; sprinkle with 1 tablespoon sugar and, if desired, 1 teaspoon orange peel.
Bake one sheet at a time for 20 to 25 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with creme fraiche. Makes 16 servings.
In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 5 to 6 more tablespoons cold water, 1 tablespoon at a time, until all of the dough is moistened. Divide dough in half. Form each half into a ball.