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Medlar and Walnut Mince Tarts
Medlar and Walnut Mince Tarts is a traditional British recipe for a classic christmas mincemeat tart made with medlar-based mincemeat. The full recipe is presented here and I hope you enjoy this classic British version of: Medlar and Walnut Mince Tarts.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Makes:
24
Rating: 
Tags : Spice RecipesBaking RecipesBritish Recipes
These delicious mince tarts are based on a traditional recipe using medlar fruit and walnuts. Leave the fruit until bletted and very soft before using. With their special spiced pastry, medlar and walnut tarts would make a rather special addition to any winter festive celebration.
Medlars, introduced by the Romans, used to be common in the UK and they were frequently consumed as a fruit in Medieval times (which is why there are a number of medieval recipes for them). However, the number of medlar trees have fallen dramatically and today they are most typically occasional plantings in gardens — which is a shame as this is a delicious fruit. They are best collected between late October and late November. When in season, specialist greengrocers might be able to source some and often they can be ordered on-line.
Ingredients:
For the Medlar Mincemeat:
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
For the Sweet Spiced Pastry:
125g Plain White Flour
2 tbsp icing sugar
1 tbsp Cornflour
½ tsp mixed spice
75g butter
3 egg yolks
3-4 tbsp orange juice
oil, for tart trays
flour, for dusting
To Finish:
24 walnut halves
1 tbsp icing sugar
Method:
Pre-heat your oven to 180°C (160°C fan, 350°F, Gas mark 4)
For the medlar mincemeat: Peel the bletted medlars, remove the seeds, combine the flesh in a mixing bowl and mash them. Add the currants, mixed peel, cinnamon, rose water, grated orange rind and juice.
Combine the honey and butter into a saucepan and gently heat until they melt together. At this point add to the bowl with the other ingredients. Stir everything thoroughly together to combine.
For the sweet spiced pastry: Take two 12-well tart tins and grease lightly by rubbing some oil around the wells.
Sift together the flour, icing sugar, cornflour and mixed spice into a bowl, then whisk to combine.
Chop the butter into small cubes and add to the bowl with the flour. Using a fork or pastry blender (or your fingertips), work the flour and butter cubes together until the mixture resembles fine breadcrumbs.
Add the egg yolks and just enough orange juice to bring everything together a soft dough. Add more drops of juice if this the mixture is too dry and does not easily come together.
Using your hands gather the mixture together to form a smooth ball of dough. Dust a work surface and the dough with flour. Dust your rolling pin then roll out the pastry until about 1.5mm (1/16”) thick.
Select a pastry cutter or thin-walled cup that’s 2cm (¾ in) larger than the wells of the tart tins and stamp out the dough to make circles. Carefully lift the pastry circles into the holes of the tart tins then place a spoon of mincemeat onto each pastry circle. Press a walnut half on top of the mincemeat then transfer to the centre of your pre-heated oven and bake for 20-25 minutes.
Allow to cool in the tin for 10 minutes then carefully transfer to a wire rack to cool completely. They can be served cold, but are best served warm with a dusting of icing sugar.
