About this recipe:
Resembling large rosehips, medlar fruit was very popular in medieval times. Before eating, medlars should be stored until they are soft and sweet or ‘bletted’ when they develop a lemonade butterscotch flavour.
20cm/8” tart or flan dish, 2 x mixing bowls, pastry blender, parchment paper and ceramic baking beans
100g Doves Farm Organic Fine Plain Wholemeal Flour
100g Doves Farm Organic Plain White Flour
50g icing sugar
2 tbsp orange juice
butter, for dish
flour, for dusting
400g soft medlars
3 tbsp cream
1 orange, grated rind and juice
½ tsp mixed spice
flaked almonds, for decoration
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some butter around the inside of a 20cm/8” tart or flan dish.
- Put the flours into a mixing bowl, chop the butter into small cubes and add these to the bowl.
- Using a fork or pastry blender work the flour and butter cubes together until the mixture resembles fine breadcrumbs.
- Sieve the icing sugar into the mixing bowl and stir to combine.
- Break the egg into a bowl, add the orange juice and beat together
- Pour into the mixing bowl and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of orange juice.
- Cover the dough and leave it to stand for 15 minutes.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
- Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
- Prick the pastry all over with a fork.
- Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
- Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
- Bake for 10-12 minutes then remove from the oven, carefully lift the parchment paper and contents off the pastry and return it to the oven and cook for a further 4-5 minutes without browning too much.
- Peel the medlars and remove the stones.
- Roughly chop the medlar pulp into a bowl.
- Break the egg into a mixing bowl, add the cream and beat well.
- Add the honey, grated orange rind and juice and mixed spice and beat to combine.
- Tip the mixture into the prepared pastry case and bake for 30-40 minutes.
- Sprinkle with flaked almonds for decoration.
- Serve warm or cold.