Make the crust
Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.
Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.
Make the filling
In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.
Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.
Make the topping
In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips