For filling, in a medium saucepan combine apple juice or cider, apricots or peaches, plums, and cherries or raisins. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Meanwhile, stir together brown sugar, flour, and nutmeg; add chopped apple or pear and walnuts. Gradually stir dried fruit mixture into apple mixture.
Transfer filling to pastry-lined tart pan. Top with a lattice crust. If desired, brush pastry with milk and sprinkle with sugar. Bake in 375 degree F oven about 45 minutes or until fruit is bubbly and pastry is golden. Cool on wire rack. To serve, remove sides of tart pan. Makes 12 servings.