From: Chef Jan Birnbaum, Sazerac, Seattle. Yield: 2 tarts. DOUGH: 5 cups all-purpose flour 1 cup almonds, finely ground in a food processor 1 lb. (2 cups) unsalted butter pinch of salt 1 cup sugar 4 egg yolks 1/2 cup heavy cream CHERRIES: 6 oz. (3/4 cup) sugar 6 Tbsp. lemon juice 2 whole cloves, smashed 1/4 cup honey 2 tsp. orange zest 1 vanilla bean, scraped 16 oz. (2 cups) port wine 1 cup water 2 lb. bing cherries, pitted FINAL PREPARATION: as needed, corn ...
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