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Medlar Tart & Spiced Medlar Vinegar

There has been a lot of interest in my earlier posts about medlars so I thought it was about time I came up with some more recipes using this unusual fruit.

I frequently get asked how to make medlar vinegar. If you don't live in Sussex then you may find sourcing the fine flavoured vinegars (such as medlar vinegar) produced by Stratta difficult so I have posted a recipe for a simple spiced medlar vinegar below.

I've been toying with the idea of making a medlar tart for a while. It struck me that the consistency of bletted medlars is not dissimilar to that of pumpkin so I have taken my inspiration from America pumpkin pie. It seems particularly apt to post this recipe today as it is Thanksgiving in the USA.

If you need help in preparing your medlars take a look at my earlier posts on the subject.

Medlar Tart


320g pack ready rolled sweet short crust pastry (or make your own)

400g medlar puree

397g tin condensed milk

2 large eggs, lightly beaten

2 tsp mixed spice

25g caster sugar

Finely grated zest of 1 orange

  1. Preheat the oven to 200℃.

  2. Line a 22-23cm deep tart tin with the pastry. Prick the base then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes. Remove from the oven (also remove the baking beans and paper) and reduce the temperature to 170℃.

  3. Meanwhile prepare the filling. Mix all the remaining ingredients together in a large jug. Pour into the pre-baked case and bake for a further 40 minutes until set. Best served at room temperature or cold.

Spiced Medlar Vinegar

Makes approximately 1 x 500ml bottle

I used the pulp left over from pureeing the medlars for the recipe above. However, you can use whole bletted medlars for this recipe. Just lightly squash them before you add the remaining ingredients.


About 300g medlar pulp or the equivalent weight of whole bletted medlars

500ml cider vinegar

1 star anise

2 whole cloves

1 x 8cm piece cinnamon stick

1 tsp coriander seeds, lightly crushed

About 100g caster sugar (you can add more if you prefer a sweeter vinegar


  1. Place the medlars, vinegar and whole spices in a lidded saucepan. Bring to the boil, cover then simmer for 5 minutes. Leave to cool in the pan.

  2. Pour the contents of the pan into a jelly bag and allow to drain. This will take several hours so leave overnight if possible. You can squeeze the bag from time to time to extract more liquid. If you do this, your vinegar will be cloudy although it will still taste great. For a clearer vinegar avoid squeezing the bag.

  3. The following day place the liquid in a clean saucepan with the sugar. Place over a gentle heat until the sugar has dissolved. Cool slightly before pouring into a sterilised bottle. Use for salad dressings.

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