Warm red wine, spices, caster sugar, and orange in a saucepan.
Simmer pears in the liquid for 15 minutes until tender.
Remove pears, pat dry, and make optional 1cm deep cuts across the surface.
Blend flour, icing sugar, and butter until the mixture resembles breadcrumbs.
Pulse in the egg yolk and enough ice water to form a dough ball.
Knead dough briefly, wrap in film, and chill for 20 minutes.
Roll dough out and line a 23cm flan tin, then chill for 15 minutes.
Beat butter and sugar until fluffy, then mix in eggs, almonds, and extract.
Blind bake pastry with weights at 220°C for 10 minutes, then 5 minutes without.
Reduce oven temperature to 180°C.
Fill the case with ground almonds, frangipane, pears, and sliced almonds.
Bake for 45 minutes until golden and firm.
Brush the warm tart with apricot jam.
Mix icing sugar and lemon juice to create a smooth drizzle.
Drizzle icing over the cooled tart before serving.