For the filling
- 1 1/2 pounds frozen dark cherries
- 2 tablespoons Banyuls or sherry vinegar
- 2 tablespoons plus 2/3 cup sugar
- 1/2 teaspoon ground cinnamon
- Salt and fresh pepper
- 6 tablespoons butter
For the dough
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg yolk
- 3 tablespoons ice water
- 1/4 cup chopped hazelnuts, toasted
- ¼ cup fresh mint leaves, torn
- Defrost cherries. In a medium bowl, stir together with vinegar, 2 tablespoons sugar, cinnamon, and a pinch of salt and pepper. Marinate at least 20 minutes.
- Meanwhile, make the dough. In a food processor, combine butter, flour, sugar and salt. Pulse until it is a fine mealy texture. Add egg yolk and 1 to 2 tablespoons ice water, pulsing until a ball of dough forms.
- Place the dough on a lightly floured surface and roll into a 12-inch circle. Transfer to a baking sheet and cover with lightly floured plastic wrap. Refrigerate at least one hour.
- Preheat oven to 425 F. Set the tart Tatin dish over medium heat. Sprinkle in remaining 2/3 cup sugar and dot with 6 tablespoons butter. Cook until the sugar begins to bubble. Drain the liquid from the cherries and add to the sugar. Bring this to a boil over medium heat and stir until thick and syrupy, about 8 to 10 minutes.
- Add the cherries to the pan. Continue to cook over medium heat another 8 to 10 minutes. Remove from the heat and spread the cherries to cover the entire bottom of the dish. Gently lay the dough circle over the top, and with a thin spatula, tuck the edges of the dough in between the cherries and the rim of the pan.
- Bake 12 to 15 minutes or until the dough is golden brown and the edges are bubbling. Remove from the oven and let cool on a rack for 15 minutes.
- Run a knife or slim metal spatula around the edges to loosen the crust. Invert a plate onto the top of the tart. Grasp the handles of the pan and flip onto the plate. Garnish with toasted nuts and fresh mint.