Pear Tartlets

Pear Tartlets
I saw a recipe for these online, but when i was trying to make them i realized they must have forgotten some ingredients for the filling bc it only added up to about 1/3 cup of liquid, so i thought about it and i made some additions and i think they turned out fantastic!

Brown Butter Crust
1 1/2 cups flour
1/3 cup almonds,
1/4 cup sugar
pinch of salt
6 Tbsp unsalted butter
Filling
2 Tbs almond extract
5 Tbsp unsalted butter, softened
3 large egg + 1 egg yolk, at room temperature and beaten
2 Tbs sugar, and more for sprinkling
2 Tbs flour
pinch of salt
1 tsp vanilla rum
1 tsp lemon zest
4 oz Mascarpone cheese
Topping:
2  pears, peeled and cored


Preheat oven to 350°F and spray six 4-inch tartlet pans with nonstick spray; place on a baking sheet. In a food processor add the almonds and pulse a few times until finely ground.  Add in flour sugar and salt and pulse a few more times to mix.  Meanwhile brown the butter over medium heat, stirring constantly until it foams, turns clear, and then turns darker, but not too dark.  Turn the food processor on, and slowly pour the butter into the work bowl, after just mixed turn off, remove blade and mix a few times more with your hands.
Divide the mixture among the 6 tartlet pans, and press into bottom and sides of the pans.  Bake for about 10 minutes.  Cool completely on a wire rack.
Increase oven temperature to 375°F. In a food processor add in all ingredients for the filling.   Process a few times until mixed completely.  Divide mixture evenly among tartlet shells. 

Slice pear and cut each slice in half.  Arrange pear slices over filling.  Place in the oven for 20 mins.  Remove from oven and sprinkle with sugar. Put tartlets back in the oven and bake for another 5-10 mins, depending on your oven.  Tart filling should be a little puffy but not brown.  Cool completely on a wire rack.  Remove from pan after completely cooled. 

i had already cut them in half so thats what the line down the middle of them are.