Last week we went for the weekend to my mother in law and we brought a lot of fruits from Valencia. Delicious oranges, lemon and strawberries. But I also got a fruit that I never had before and that we don’t see so much in France: Medlar or Mespilus. I only had half a kilo so my tart looks pretty thin but with 1kg it would be much better, still it was delicious
Serves: 8
What do you need?
- 50g of butter
- 50g of sugar
- 1kg of medlar
- 1 brisée pastry
Steps:
- The same way you would do an apple tatin, first start by pealing the medlars and remove the core
- Take your metallic baking tray to cook the fruits with the sugar so that it makes some caramel. If your tray is in silicon, then cook the fruit in a pan
- Once the caramel starts to have a nice color and the fruits are cooked, add the butter and cook for an other 10mn
- Poor the fruits & caramel in the baking tray
- Add on top the bruise pastry
- Bake for about 20mn until the pastry gets brown
