Make the pie crust according to directions. Roll out dough and fit into a 10 inch tart pan with a removable bottom. Make sure the dough is pressed up against the sides of the tart pan. Freeze for 1/2 hour.

Preheat oven to 375°.

Make the filling or frangipane. In a mixer beat almond past and and sugar together until the almond paste breaks apart. Beat in butter to incorporate. Beat in eggs, flour, salt and almond extract until light and fluffy. There may be tiny pieces of almond paste that do not totally incorporate, don't worry about them.

Peel and slice in half the pears. Core out the seeds of each pear half with a small melon baller. Set them aside in a bowl and sprinkle with the lemon juice.

Spread the frangipane in the bottom of the tart shell. It might seem that there is not enough, but it will rise and be fine. Arrange the pears on top of the filling as shown in picture.

Bake for 35 minutes until the pears get lightly colored and the tart crust is golden. Cool completely on a wire rack.

While the tart cools add the apricot jam, vanilla, lemon peel and water in a small pot. Over medium heat simmer the ingredients for 6 minutes until it reduces.

Brush the glaze over the tart while it is cooling. Let the glaze pools in the depressions in the pears.

To serve: Cut into pieces so that each serving has a pear half.