Macerated Bing Cherry Tart with Toasted Hazelnuts and Wisconsin Mascarpone

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

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