Preparation

Make the crust

• 黄油a 4×13 1/2英寸的矩形式蛋t锅，带有可移动的底部。将面粉，杏仁，糖和盐混合在食品加工机中，然后加工，直到切碎杏仁，约40秒钟。加入黄油并脉搏，直到混合物类似于粗餐，大约15秒钟。加入蛋黄并加工直至形成潮湿的团块。用轻轻面粉的手，将面团均匀地压在底部和准备好的蛋pan的侧面。冻结直到牢固，大约45分钟。
• 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.

做填充

• 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.
• 将奶油搅拌到馅料中，然后将混合物倒入烤蛋shell中。在375°F下烘烤，直到填充开始稍微吹吹，在边缘周围起泡，大约15分钟。让冷却至室温。

做浇头

• 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.