glazed-almond-pear tart cookies

I made these cookies back in the Fall, you know clear back when pears and harvesting were all the rage. These cookies were pretty tasty, if you like pears. There is no way around it, you don't like pear then you won't like these. I like the idea of a pear tart cookie, but I would still tweak the shortbread-like tart crust used. I may even consider using a full on sugar cookie dough instead. I'm kind of high- maintenance, when it comes to cookies at least. It's not worth eating, if it's not as tasty as could be. 

glazed-almond-pear tart cookies

almond tart (dough):

1 1/2 cups flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup frozen butter

1 large egg yolk

1. Mix dry ingredients. 

2. Cut frozen butter into small pieces.

3. Using either a pastry cutter or two forks incorporate butter and dry goods until incorporated.

4. Pulse in egg yolk with food processor until dough ball forms.

5. Once ball forms, roll dough onto surface and gently incorporate any unincorporated bits.

6. Roll out tart dough and cut into desired shape. I used regular muffin tins, but you could do mini.

almond pear glaze:

canned pears (I blanched fresh ones, don't waste your time! USE CANNED.)

6 Tablespooons butter

3/4 cup sugar

3/4 cup almonds

3 teaspoons flour

1 1/2 teaspoons vanilla

1 large egg

1.  Mix all ingredients (except pears) in food processor until smooth.

2. Spread almond cream on top of prepared tart dough.

3. Slice pears into long thin pieces that can be fanned out on each cookie.

4. Sprinkle cinnamon and sugar on top of each cookie and place a few almond slices on top.

5. Bake at 375 for 17-20 minutes until tart dough starts to brown around the edges.

6. Remove from oven and sprinkle with powdered sugar.