Medlar and Walnut 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 cornflour
  • ½ tsp mixed spice
  • 75g butter, softened
  • 3 egg yolks
  • 3-4 tbsp orange juice
  • oil, for tart trays
  • flour, for dusting
  • 24 walnut halves
  • 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.

Sweet Spiced Pastry

  1. Pre-heat the oven.
  2. Rub some oil around the insides of two 12-hole tart trays.
  3. Sieve the flour, icing sugar, cornflour and mixed spice into a bowl, stir to combine and sieve into a mixing bowl.
  4. Add the butter and using a fork or pastry blender, work them together until the mixture resembles fine breadcrumbs.
  5. Add the egg yolks and just enough orange juice to bring together a soft pastry dough. Add more drops of juice if this does not happen easily.
  6. Using your hands gather everything together to form a smooth ball of dough.
  7. Dust the work surface and dough with flour.
  8. Roll out the pastry until about 1.5mm/1/16” thick.
  9. Select a pastry cutter or cup 2cm/¾” larger than the holes of the tart trays and press into the dough to make circles.
  10. Lift the pastry circles into the holes of the tart trays.

Medlar Mince Tarts

  1. Put a spoon of mincemeat onto each pastry circle.
  2. Press a walnut half on top of the mincemeat.
  3. Bake for 20-25 minutes.
  4. Sieve icing sugar over the cooked tarts before serving.