This recipe will make one 8-inch cake or tart pan, or several small tarts depending on the size pan.

1 pound butter, browned to equal 12 ounces
9 ounces sliced blanched almonds
3 1/2 ounces all purpose flour
1 pound powdered sugar
10 egg whites (save the yolks for your vanilla anglaise)

Pre-heat the oven to 375°.
In a sauce pan heat butter. Let the butter melt, and allow it to brown to a rich caramel color. There will be some darker specks, which is fine.
While the butter is browning pulse the almonds in the food processor to make a fine meal.
In a big bowl combine the almond meal, flour and sugar, mix to combine, then add the egg whites and stir to combine. Add the hot browned butter and combine thoroughly. Pour into a greased pan, bake at 375° for 7 minutes, then turn the oven down to 350° and continue to bake for about 17 minutes. The cake will puff in the center and turn golden brown.

Triple Berry Port Compote
1/2 of the recipe for port reduction (recipe follows)
Juice of 1 orange
Strawberries, raspberries, blueberries or any berries you have

Heat the port reduction, and add the orange juice. Clean the berries, quarter the strawberries and halve the blueberries halved, and mix together. Add berries to the hot port reduction, give them a few shakes, coating them with the port and allowing to soften slightly, but not cook. Remove from the heat and keep at room temperature.

Port reduction
4 cups port wine
1 cup sugar
1/2 vanilla bean

Combine everything in a heavy bottom pot, bring to a boil, and continue boiling until the mix is reduced by 1/2 and what's left has a thick syrup-like consistency. Remove the vanilla bean and cool.

Vanilla anglaise
1 quart half and half
1 cup sugar
1/2 vanilla bean split and scraped
10 egg yolks

In a pot combine the half and half, sugar and vanilla bean. Let the mixture come to a boil. Put your yolks in a bowl. When the ingredients in the pot begin to boil add about a cup of the hot mix to the eggs and whisk , then pour the egg mix back into the pot, whisking constantly. Continue to stir with a wooden spoon or high heat spatula until the mixture is thickened enough to cover the back of the spoon.
Immediately pour into another container and cover with plastic wrap touching the surface of the anglaise, and allow to cool.

Sweet whipped cream
2 cup heavy cream
1/4 cup sugar

Combine and whip with a whisk, or an electric mixer.

To serve
Mint sprigs
Tuile cookies
Berries, to garnish

Spoon anglaise sauce on plate and spoon port reduction across in narrow stripes. Use toothpick to make swirl design as shown or as desired. Plate cake and top with berry compote, whipped cream, cookie and mint. Garnish with fresh berries.