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Combine 1/3 cup butter and powdered sugar in bowl; beat at medium speed until well mixed. Add ground almonds, 1/8 teaspoon salt, 1 egg yolk, milk and 1/2 teaspoon almond extract; continue beating until well mixed. Add flour; beat at low speed until well mixed. Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate 1 hour until firm. Heat oven to 400F. Roll out dough on lightly floured surface into 10-inch circle. Place into 9-inch tart pan with removable bottom or 9-inch glass pie pan, pressing dough into bottom and up sides. Trim crust even with edge; prick crust all over with fork. Bake 10 minutes. Reduce oven temperature to 350F. Combine 1/2 cup sugar, brown sugar, cornstarch and cornmeal in bowl; mix well. Add all remaining filling ingredients; mix well. Pour filling into partially baked crust. Bake 30-35 minutes or until center is set and top is golden brown. (Cover edges of crust with aluminum foil during last 15 minutes of baking.) Remove tart to cooling rack; cool to room temperature. Combine orange juice and 2 tablespoons sugar in bowl; stir until sugar is dissolved. Combine berries and mint in bowl; toss lightly. Pour orange juice mixture over berries; let stand 30 minutes. Cut tart into individual servings; top each serving with berry compote mixture.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Pure almond — frangipane, amaretti, cherry pie enhancement
Copper core = instant heat response — delicate sauces, custards
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Pure almond — frangipane, amaretti, cherry pie enhancement
Copper core = instant heat response — delicate sauces, custards