Instructions: Mix dry ingredients and zest, and blend in butter until it resembles meal. In a small bowl mix egg, yolk, and vanilla. Add egg mixture to flour mixture and blend until egg is incorporated. Turn out mixture on a work surface, knead lightly to distribute egg, and form the dough into two disks, one slightly larger than the other. Wrap in plastic wrap and chill for at least 1 hr. Let dough stand at room temperature until softened but still firm enough to roll.

Roll out larger disk 1/8 inch thick and fit it into a 9 inch tart pan with a removable fluted rim and crimp the edge (an ordinary pie plate does fine).

Chill the shell for 30 minutes.

Let the raisins soak in the grappa or brandy for 30 minutes. Then whisk everything else together in a large bowl, add the raisin mixture, and pour into shell.

Roll out the smaller disk of dough 1/8 inch thick, cut it into 1/2 inch wide strips, and arrange them about 1 inch apart over the filling, pressing against the inside of the shell (its like half of a lattice, without the cross-strips). Brush the strips with egg-wash. Bake at 350 for 45 minutes or until pastry is golden and a knife inserted in the centre of the filling comes out clean.

By the way, this recipe always makes more dough than you need. You can use your imagination for things to do with the leftover dough-mine usually ends up in little turnovers filled with jam.

NOTES:
This is from the September 1992 issue of Gourmet. I should mention that it doesnt keep terribly well-nothing drastic happens to it, it just becomes progressively less delicious each day after its made. Fresh, its heaven.

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