Preheat oven to 400°F. Fit piecrust into 9-inch tart pan according to package directions, trimming pastry edges.
Bake 5 minutes; cool on wire rack. Spread preserves on piecrust. Beat butter at medium speed with electric mixer until creamy; gradually add granulated sugar, beating well. Add egg, beating until blended. Stir in almonds, wafer crumbs and extract; spread over preserves.
Bake 20 to 25 minutes or until browned; remove from oven. Sift powdered sugar over top.
Turn oven to 425°F. Place pears in spiral design in prepared crust; bake 15 minutes. Sprinkle with brown sugar; bake 1 minute more.
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