Preheat oven to 350 degree F. Prepare Sweet Tart Pastry Dough. Slightly flatten the pastry dough on a lightly floured surface. Roll dough from center to edges, forming a 13-inch circle. Wrap pastry around a rolling pin. Unroll pastry onto an 11-inch tart pan with a removable bottom or a 10-inch pie plate or quiche dish. Ease pastry into pan, being careful not to stretch it. Press pastry into the fluted sides of the pan; trim edges. Line pastry shell with a double thickness of foil.
Bake in preheated oven for 10 minutes. Remove foil and bake for 8 to 10 minutes more or until golden. Completely cool pastry shell in pan on wire rack.
If desired, peel pears. Combine pear slices and orange juice in a large skillet. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or just until pears are tender. Drain pears, discarding liquid. Cover and chill in refrigerator for 2 to 24 hours.
For filling, in a chilled mixing bowl beat whipping cream with chilled beaters on medium speed until soft peaks form; set aside. Beat cream cheese and the 1/2 cup orange marmalade in a medium mixing bowl on medium speed until fluffy. Gently fold in whipped cream. Cover; chill up to 2 hours.
To assemble, spread mincemeat atop baked pastry. Top with cream cheese mixture. Cover and chill until ready to serve, up to 2 hours.
To serve, arrange pear slices and grapes atop the cream cheese mixture. Heat the 1/4 cup orange marmalade in a small saucepan until melted. Brush marmalade over the pears and grapes. If desired, garnish with orange peel strips. Makes 8 to 10 servings.
Sweet Tart pastry Dough
Stir together flour and sugar in a medium mixing bowl. Using a pastry blender, cut in cold butter (no substitutes) until pieces are size of peas. Stir together egg yolks and water in a small mixing bowl. Gradually stir egg yolk mixture into dry mixture. Using your fingers, gently knead dough just until a ball forms. If necessary, cover with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.