Medlar tart

Preparation – 15 minutes

Grease the tart tin with butter and dust with flour. Preheat the oven to 190 degrees celsius or 375 fahrenheit.

Add the butter to the bowl of the stand mixer. Add 225 grams of sugar and beat at high speed until you have a smooth mixture.

Grate the orange and add the zest to the butter together with a pinch of salt. Mix well and then add the eggs one at a time.

Mix on medium-high speed until the mixture is smooth again. Add the flour gradually and keep mixing until you have a smooth batter. Pour the cake batter into the greased tart tin.

Clean the medlars under cold running water and remove the seeds. It is best to do this with a small knife. Then you can also remove the crowns and the skin around the pips.

Cut the medlars in half, if they are very large it is better to quarter them. Press the medlar pieces into the tart batter. Start on the outside and work your way in.

Baking the medlar tart – 35 minutes

Sprinkle 2 tablespoons of sugar over the tart and bake it for half an hour in the preheated oven. When the tart is nicely golden brown, take it out of the oven and let it cool for a few minutes before removing the tart tin.

Best served immediately, as the medlar tart tastes best when it is still lukewarm. Enjoy!