Medlar Mince Tarts

Makes 24

These delicious mince tarts are based on a traditional recipe using once forgotten medlar fruit. They would make a great addition to any winter festive celebration. The recipe makes 24 generous mince tarts or many more mini ones.

Free from Egg, Soya
Vegetarian

Ingredients

Change Quantities:
  • MEDLAR MINCEMEAT
  • 250g medlars
  • 50g mixed peel
  • 150g currants
  • 1 orange, zested
  • 2 tsp cinnamon
  • 1 tsp rose water
  • 50g butter
  • 75g honey
  • PASTRY
  • 125g Doves Farm Organic White Spelt Flour
  • 2 tbsp icing sugar
  • 1 tbsp FREEE Organic Cornflour
  • 1 tsp mixed spice
  • 75g butter, softened
  • 3 tbsp orange juice
  • TOPPING
  • 24 almonds, blanced
  • 1 tbsp icing sugar

Medlar Mincemeat

  1. Put the medlars into a saucepan, cover with water and poach for 20 minutes. Drain and leave to cool.
  2. Peel the medlars, remove the stones and squash the fruit into a mixing bowl.
  3. Finely chop the mixed peel and add this to the fruit. Add the currants, orange zest, cinnamon and rose water.
  4. Gently melt the butter and honey, add this to the bowl and stir until everything is well combined.

Pastry

  1. Sieve the flour, icing sugar, cornflour and spice into a large bowl and add the butter.
  2. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  3. Add two spoons of orange juice and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of juice. Cover the dough and leave it to stand for 15 minutes.
  4. Rub a little butter around the insides of a 12 hole tart tray and pre-heat the oven.
  5. On a lightly floured surface, or between two sheets of parchment, roll out the pastry to the thickness of a £1 coin.
  6. Select a pastry cutter or cup a little bigger than the holes of the tart tray and press it into the dough to make circles. 
  7. Gather up the off cuts into a ball of dough, roll the pastry out again and cut more circles for the second tray.
  8. Lift the pastry circles on to the prepared tray.

Filling and topping

  1. Put a teaspoon of the medlar mincemeat in the centre of each tart.
  2. Place a blanched almond on top the mincemeat.
  3. Bake for 25-30 minutes.
  4. Before serving, sieve icing sugar over the pies.

Equipment

Two x 12 hole tart trays, round pastry cutter

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • MEDLAR MINCEMEAT
  • 250g medlars
  • 50g mixed peel
  • 150g currants
  • 1 orange, zested
  • 2 tsp cinnamon
  • 1 tsp rose water
  • 50g butter
  • 75g honey
  • PASTRY
  • 125g Doves Farm Organic White Spelt Flour
  • 2 tbsp icing sugar
  • 1 tbsp FREEE Organic Cornflour
  • 1 tsp mixed spice
  • 75g butter, softened
  • 3 tbsp orange juice
  • TOPPING
  • 24 almonds, blanced
  • 1 tbsp icing sugar

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