In bowl combine flour and 1/4 teaspoon salt. Cut in butter until consistency is like coarse cornmeal. Sprinkle 1 tablespoon of wine over part of flour mixture; toss with fork. Push moistened dough to side of bowl. Repeat until all flour mixture is moistened. Divide dough in half; form into balls. If necessary, wrap and chill 30 minutes until easy to handle.
Preheat oven to 450 degree F. On a floured surface, roll dough from center to edges into an 11-inch circle. Transfer to a 9-inch round tart pan with removable bottom; do not stretch. Press pastry into sides of pan; trim edges. Prick bottom and sides with fork. Line with a double thickness of foil. Bake 8 minutes. Remove foil; bake 4 to 5 minutes or until set and dry. Cool slightly on wire rack. Reduce temperature to 350 degree F. For filling, in bowl combine nuts and sugars. Stir in yolks, peel, and vanilla. Set aside. In small bowl beat whites with electric mixer on medium to high speed until stiff peaks form. Fold egg whites, one-third at a time, into nut mixture. Pour into partially baked pastry; spread evenly. Roll remaining dough into an 11-inch circle. Cut slits. Place on filling; trim edges. Bake 40 to 45 minutes or until golden. Cool in pan on rack. Remove sides of pan. Makes 12 servings.