Pink Applesauce Meringue Tart With Hazelnut Cookie Crust

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2 1/2 pounds McIntosh apples (about 6)

1 pound purple or red plums (about 4), halved and pitted

3/4 cup sugar

1/4 cup apple juice

2 tablespoons fresh lemon juice

1/2 cup hazelnuts, toasted and skinned (procedure follows)

3 tablespoons sugar

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1 large egg yolk beaten lightly with 2 tablespoons water

2 large egg whites

1/3 cup sugar

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