Sables:
Preheat the oven to 325F (160C)
Prepare two 7-inch (18cm) tart molds with fluted edges, greasing them.

Process the brown sugar for 30 seconds in a food processor to give it a finer texture.
Add the butter and salt and process again until the mixture is smooth and has the color of caramel.
Mix the flours in a large bowl and create a well in the middle.

Add the butter mixture all at once. Stir with a spatula until a crumbly dough forms. Divide the dough into 2 portions.

Place the 2 portions of dough in the prepared molds and press with your fingers.
Using a long knife, cut each disk into 8 points, without separating them.
Poke each point in 2 places with a fork.

Bake for 30 minutes on the middle rack of a preheated oven or until the edges of the sables are golden brown.
Let cool for 5 minutes on a rack, then cut the points again with a chef’s knife. Transfer the points to a rack.
Once cooled, the sables will keep for at least 2 weeks in an airtight container.

The cream: Whip the mascarpone and vanilla until homogeneous.
Grate the zest of an orange using a grater.
Incorporate the zest into the mascarpone mixture, then the powdered sugar.
Peel the oranges, then using a knife, remove the supremes and cut them into small pieces.

Assembly: Dust the top of the sables with powdered sugar using a small sieve.
Decorate each sable with about 1 tablespoon (15ml) of cream.
Pat the orange pieces dry with paper towels and place them on the cream.
Decorate with a sprig of mint. Serve immediately.