Medlar Tatin Tart

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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

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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

 

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