Ingredients:

4 Ripe pears, peeled, stemmed, and seeded
Rind and juice of 1/2 lemon
1/4 cup sugar
6 Tablespoons white wine
1 Cup heavy cream

Methods:

Line 9-inch tart pan with pastry, trim and finish edges. Prick generously with a fork; bake at 425 degrees for about 10 minutes or until golden.Set aside to cool.In top of double boiler over simmering water, melt butter.Whisk in eggs, sugar and lemon juice.Cook, stirring constantly, just until mixture thickens. Stir in lemon peel;cool.Spread over bottom of baked tart shell. Arrange fruits decoratively over top; brush with marmalade. Chill until serving time.