1/2 cup (1 stick) butter, room temperature, plus 1 tablespoon for pan 1/4 cup plus 2 tablespoons fine to medium grind cornmeal plus 2 teaspoons for dusting pan 1/2 cup brown sugar, not packed 2 eggs, room temperature 3 egg yolks, room temperature 1/8 teaspoon almond extract 1/2 cup plus 2 tablespoons flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons granulated sugar for dusting

Step 1 Heat the oven to 375 degrees. Use 1 tablespoon butter to grease a 9-inch removable bottom tart pan; dust with 2 teaspoons cornmeal.

Step 2 Using an electric mixer, cream the butter and brown sugar until light in color and fluffy, 1 1/2 to 2 minutes. Scrape the bowl and add the eggs and egg yolks, one at a time, beating thoroughly after each addition. Stir in the almond extract.

Step 3Sift the flour, remaining corn meal, baking powder and salt together and fold into the mixture.

Step 4Spread the batter evenly into the prepared pan. Sprinkle the sugar evenly on top. Bake for 20 to 24 minutes. Remove from the oven and set aside.

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