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Medlar Tart

Makes 1 tart

Medlars are a fruit that was popular in medieval times and resemble large rosehips. Before eating, they should be 'bletted' which means to keep in storage until they are soft and sweet. The flavour is similar to apples with cinnamon. We use traditional honeycomb in this recipe but you could use just honey.

Free from Soya, Nuts
Vegetarian, Without crystal sugar


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  1. Put the two flours and butter into a large bowl.
  2. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  3. Sprinkle six tablespoons of water over the flour and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
  4. Roll out the pastry to the thickness of a £1 coin and lift it into your prepared dish. Alternatively, press the pastry into a baking dish using your fingers.
  5. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  6. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  7. Bake for 20 minutes then remove it from the oven and carefully lift the parchment and contents off the pastry.
  8. Peel the medlars and remove the stones.
  9. Roughly chop the medlars into a bowl, add the honeycomb, grated orange rind and juice, mixed spice, cream and egg and stir to combine.
  10. Tip the medlar mixture into the prepared pastry case and bake for 50 - 55 minutes.
  11. Serve warm or cold.


20cm/8” oven dish or sponge cake tin


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15 minutes for the pastry case and 50 - 55 minutes for the Medlar Tart

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