Combine the dry ingredients and the lemon zest in a food processor. While running the processor drizzle in the melted butter until the dough starts to form and clump together.
Press the dough by hand into a nine-inch tart pan. Dock the bottom of the pan with a fork and place in the cooler for 20 minutes.
Bake in a 375-degree F convection oven until golden brown (approximately 15 minutes). Set aside and cool for assembly.
In a small saute pan, melt the sugar until it starts to turn light brown and caramelize. Add the almonds and stir to coat. Place the candied nuts on parchment paper and set aside to cool and harden.
Combine the cheese and pepper; whip until light and fluffy.
Drain and chop the fruit, reserving liquid; set aside in a bowl.
Combine the sugar and water in a sauce pan and bring to a light tan caramel stage on medium-high heat.
Remove the caramel from the heat and stir in the reserved fruit juice, lemon juice, and vanilla bean scrapings.
Toss the cut fruit with the caramel/fruit juice and place in the cooler for 10 minutes.
Spread the goat cheese evenly over the shortbread crust. Place the caramelized fruit on top of the goat cheese layer. Place in the cooler for 30 minutes.
For service garnish with the candied almonds.