Defrost cherries. In a medium bowl, stir together with vinegar, 2 tablespoons sugar, cinnamon, and a pinch of salt and pepper. Marinate for at least 20 minutes.

Meanwhile, make the dough. Combine butter, flour, sugar and salt in a food processor and pulse until it resembles fine meal. 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?/30cm circle. Cover with lightly floured plastic wrap. Place on a baking sheet and refrigerate for a minimum of one hour.

Preheat oven to 220°C. Sprinkle remaining 2/3 cup sugar and butter in a Tatin Dish over medium heat. 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 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.