This delicious Medlar Tart is a simple, yet excellent dish from Robert May's The Accomplisht Cook, first published in 1660.

Medlars are inedible until they start to decay. However, they will rarely reach this stage by themselves on the tree and need to be harvested. They should left outside in a box until they turn a dark reddish brown and become soft and juicy. This rotting process is known as "bletting" the medlars.

 

 

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