****Pastry In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, and salt. Pulse 2 or 3 times to blend. Add the butter and process until the mixture resembles the texture of coarse grain, about 30 seconds. In a small bowl, beat together the vanilla and egg yolks. Add to the flour-and-butter mixture with the blade in motion. Process until dough forms a ball around the blade. Do not overwork or the dough will be tough. Turn out oil to a floured surface and form in to a smooth ball. Cover with plastic wrap and chill for at least 1 hour. Butter a 12-inch tart mold. Roll out dough about 1/8-inch thick and line mold. Refrigerate for 1 hour before filling. ****filling Preheat oven to 425 degrees. In a large bowl, whisk the eggs with the milk, cream, sugar, and cornstarch. Stir in the wine. Strain through a fine-mesh sieve. Spread the grapes in one flat layer over the bottom of the mold. Ladle in the egg mixture to fill 3/4 full. Place on a baking sheet in the oven. Cook until filling is set and pastry is golden, 30 to 45 minutes. Remove to cool on a wire rack. In a small saucepan, gently melt the jelly over moderately low heat. Lightly brush filling with jelly while warm to glaze. Let cool completely before serving.

above but strain before heating.