Yield: 6 servings, 1 tart

Pastry:

2 cups all-purpose flour, sifted
1/2 cup cold unsalted butter, cut into large pieces
5 Tablespoons icing sugar, sifted
2 egg yolks
Pinch of salt

Filling:

1 pound apples, Golden Delicious or Granny Smith
4 Tablespoons sugar
6 Tablespoons unsalted butter
1 vanilla bean, split in half lengthwise
4 Tablespoons Inniskillin icewine (or another icewine)
1/3 pound red grapes, cut in half and seeds removed
5 Tablespoons apricot glaze

Sabayon:

4 Tablespoons sugar
5 egg yolks
4 Tablespoons Inniskillin icewine (or another icewine)

Sift flour into large bowl. Add salt and butter. Work lightly and quickly with fingers or pastry cutter until mixture resembles coarse meal. Add sugar and egg yolks. Knead lightly until dough just holds together. On a clean surface knead with palm of hand to blend in butter. Do not overwork. Wrap in wax paper and chill for 30 minutes or overnight.

Peel, core and halve apples. Slice each half thinly. Melt butter in large skillet over moderate heat. Add sugar. Cook 2 - 3 minutes, stirring constantly. Scrape inside of vanilla bean into mixture, discard bean. Add apples, turn heat to high. Coat apples well with mixture. When apples begin to appear golden in color, add 4 tablespoons icewine, stir and remove from heat. Set aside to cool.

Preheat oven to 425°F. Remove dough from refrigerator and roll on a clean, floured surface. Line an 8-inch diameter tart mold with the pastry. Brush 2 tablespoons of apricot glaze in an even layer on base of uncooked tart. Arrange apple slices in a wheel pattern, overlapping them slightly, all along the base of the tart. Place grape halves in-between each row of apple slices. Bake tart in pre-heated oven for twenty minutes. Brush remaining glaze on top.

Just prior to serving, combine egg yolks, sugar, 4 tablespoons icewine in a medium saucepan. Whisk vigorously over low heat until thick and frothy (about 10 minutes). Serve immediately with tart.