Medlar Mince Tarts


  • 250g soft medlars
  • 50g currants
  • 25g mixed peel
  • 2 tsp cinnamon
  • 1 tsp rose water
  • 1 orange, grated rind and juice
  • 50g honey
  • 50g butter
  • 125g Doves Farm Organic Plain White Flour
  • 2 tbsp icing sugar
  • 1 tbsp FREEE Cornflour
  • ½ tsp mixed spice
  • 75g caster sugar
  • 75g butter, softened
  • 3 egg yolks
  • 1 orange, juiced
  • oil
  • flour
  • 24 blanched almonds
  • 1 tbsp icing sugar


Medlar Mincemeat

  1. Peel the medlars, remove the stones, put them into a mixing bowl and mash them.
  2. Add the currants, mixed peel, cinnamon, rose water, grated orange rind and juice.
  3. Put the honey and butter into a saucepan and gently melt together then add to the bowl.
  4. Stir everything together well.


  1. Rub some oil around the insides of 2 x 24 hole tart trays and pre-heat the oven.
  2. Sieve the flour, icing sugar, corn flour and mixed spice into a bowl, add the sugar and stir to combine.
  3. Add the butter and using a fork or pastry blender, work them together until the mixture resembles fine breadcrumbs.
  4. Add the egg yolks and orange juice stir to make a pastry dough. Add a few drops of water if this does not happen easily.
  5. Using your hands gather everything together to form a smooth ball of dough.
  6. Dust the work surface with flour and roll out the dough to the thickness of a one pound coin.
  7. Press a round cookie cutter into the pastry to make circles.
  8. Lift the pastry circles into the prepared tart tray.

Mince Tarts

  1. Put a spoon of mincemeat onto each pastry circle.
  2. Press a blanched almond on top of the filling
  3. Bake for 25 - 30 minutes.
  4. Sieve icing sugar over the cooked tarts before serving.