Rule-breaking Apple Tart Challenge

My friend Bruce sent me a copy of Jacques Pepin's autobiography recently (The Apprentice: my life in the kitchen, published by Houghton-Mifflin.). At the end of each chapter is recipe (my kind of book!). One of these is his mother's apple tart recipe - and it has me captivated. As Jaques says in the introduction, this dough recipe "breaks all the rules that I learned professionally"- and yet it apparently works! And so here is my challenge- make this recipe (as I will) this weekend and report back on the results here! Was it successful? Easy? A disaster? Inquiring minds want to know...
Maman's Apple Tart (as served at Le Pelican)
4-6 servings
1 1/4 cups all-purpose flour
1 large egg, beaten
3 T. unsalted butter, softened
3 T. vegetable shortening (Crisco)
pinch salt
1 T. sugar
1 tsp. baking powder
2 T. hot milk
4 Golden Delicious apples
3 T. sugar
2 T. cold unsalted butter, broken into pieces

Preheat the oven to 425 degrees. Put the first 7 ingredients (flour through baking powder) into a large bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk, and stir until well mixed. Do not overwork the dough. It will be very soft. Place it in a 9-inch pie plate and, using your fingers and a little extra flour to keep them from sticking, press the dough into the pan until it covers the bottom and the sides.
Peel, core and halve the apples. Cut each into 1 1/2 inch wedges. Arrange on the dough in spokes like a wheel. Sprinkle with sugar and top with the butter pieces.
Bake the tart for approximately one hour, or unitl the crust is golden. Serve it lukewarm.