Set up your sous vide apparatus. Peel, core and halve pears. Submerge pears in lemon water; set aside.
Place all the pear peels and scraps (not the woody stems) into a 1-pint size mason jar. Add the ginger and hibiscus to the jar.
Fill the jar with vodka leaving 1/2 to 1-inch of head space.
Gently tighten the two-piece Ball lid (do not over-tighten as air needs to escape during cooking). Place jar in water bath.
Using a 1-gallon Ziploc bag, place pear halves, vanilla bean, pear brandy and 2 tablespoons of lemon water in the bag. Seal bag squeezing out as much air as possible and spread pears out in a single layer.
Submerge bag in water bath allowing as much air as possible to be released from the bag.
Turn immersion circulator on and once it reaches 155°F (68.3°C) start timing for 1 hour.
When cooking is complete submerge both poached pears bag and vodka infusion jar into an ice water bath (half ice/half water) and let chill for 20 minutes.
Pour the vodka infusion through a fine mesh strainer into a measuring cup.
Reserve 1/4 cup infusion for the tart glaze. Use the remaining infusion to prepare your pie dough.
In a small saucepan, over medium heat, combine the reserved 1/4 cup of infusion with the 1 tablespoon of sugar, stirring, until sugar is melted. Reduce the mixture by half or until syrupy glaze consistency.
Prepare your pie dough for a 9-inch tart pan with removable bottom using the infused vodka in place of water.
Measure flour into a large bowl.
Cut the shortening and butter into 1/2-inch dice and scatter over flour.
Cut the fat into the flour forming very small pea-sized crumbs.
Stir the salt into the infused vodka and drizzle over the flour mixture while tossing with a fork. Continue mixing with your hands until dough holds together.
Divide dough into 3 pieces, wrap in plastic and chill or freeze until ready to use.
When ready, roll your dough, insert in pan and blind bake for 15 to 20 minutes to partially cook it. Cool 30 minutes.
Note: You will have enough vodka infusion to make 3 pie shells; using 40 to 50 ml per single pie shell. I normally make 3 shells at a time and freeze. Pie dough freezes well.
You can use any pie dough recipe you like just use the infusion in place of the liquid to add a touch of flavor and reduce gluten formation.
In a food processor, pulse the almonds, sugar and salt until very finely ground.
Add egg and extracts; process until combined.
Add butter; process until smooth, scraping sides and bottom of bowl at least once.
Filling can be made 3 days in advance; cover and chill in the refrigerator. Bring to room temperature and stir well before filling tart shell.
Spread frangipane evenly over bottom of crust.
Remove pears and vanilla bean from bag and place on paper towels; blot dry. Drain the liquid from the pears into a saucepan and reduce to syrupy consistency.
Slice pears crosswise into 1/4-inch slices and keeping the shape intact transfer pears and gently fan out on frangipane.
Place tart on a baking sheet. Bake 350°F (176°C) for 35 to 40 minutes or until golden brown.
While still warm brush top of pears with both syrup reductions. Cool.
