Prepare the dough as for Lemon Meringue Pie, fit it into a 10 inch tart pan with a removable bottom, and chill while preparing the custard.
Combine the water, sugar, lemon peel, cinnamon, and cloves in a large saucepan.
Bring to a boil, stirring until the sugar dissolves.
Reduce heat, cover, and simmer 5 minutes.
Add the pears to the syrup, cover and simmer, turning occasionally, for 15 to 20 minutes or until tender when pierced at the bottom.
With a slotted spoon transfer pears to a baking sheet and bake in a 400° F oven for 5 minutes to dry.
Let cool.
In a saucepan scald the cream with the sugar and ginger.
Transfer the mixture to a blender and blend until smooth.
Add the eggs, yolks, vanilla, and nutmeg and blend just until combined.
Halve lengthwise four of the pears and core each half.
Arrange the halves cut side down in the shell with the tops meeting at the center of the tart.
Quarter and core the remaining pear and arrange it in between the pear halves.
Pour the custard over the pears and bake the tart on a baking sheet in the lower third of oven at 350° F for 20 to 30 minutes, or until a knife inserted in the center comes out clean.
Let the tart cool for 10 minutes and sprinkle it with the confectioner's sugar.