Renaissance medlar tartlets

Now that we have learned how to clean the medlar and make a delicious jam, we can prepare a delicate tart straight from 1653. Yes, you read that right, a recipe published for the first time in the book “A Book of Fruits & Flowers. The shewing Nature and Use of them, either for Meat or Medicine “, and that today we have decided to reproduce it.Crostatine rinascimentali nespole medlar tartlets renaissance

A very special recipe, and very appreciated during the Renaissance; a recipe that allows us to recover our section “The Taste of History”, studied and brought to you with the adventure series by Fabio Cento “Gorchlach: the Legend of Cordelia.”


Image taken from the book “Pomona’s Harvest, An Illustrated Chronicle of Antiquarian Fruit Literature” by H. Frederic Janson, 1996. No copyright infringement intended. All rights reserved to original owner.

The legend says: “Take Medlars that are bletted, smash them and put them on the stove, and beat in two egg yolks, letting it cook until thickened, then season with sugar, cinnamon and ginger, and pour the mixture into a paste.”
We have taken literally what is written and made the “Tart of Medlers“. Your turn to try them! 🙂

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Renaissance medlar tartlets

Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 tartlets
Difficulty Easy


For the pastry crust

  • 65 g of soft butter
  • 125 g of flour
  • salt
  • 1/4 glass of water

For the filling

  • 250 g of mashed medlars
  • 2 egg yolks
  • 100 g of sugar
  • cinnamon
  • ginger


For the pastry crust

  1. Pour into a bowl the butter at room temperature, with the flour and salt.
  2. With your fingertips, try to dissolve as much as possible the butter, mixing it with flour.
  3. After that start to knead, pouring the water, until reaching a smooth and compact consistency.
  4. Let rest in the refrigerator for about thirty minutes wrapped in foil, then roll it out on the table.
  5. Using a pastry cutter, cut out disks and cover some muffin tins.
  6. Cover the inside of the molds with baking paper and fill them with rice or dried beans.
  7. Cook at 180 ° for about 15 '; let cool them and remove the rice. By doing so you will have the perfect tarts ready to be filled! 🙂

For the filling

  1. Whip the egg yolks with sugar and spices. Add in the medlar puree and pour into a pan in a water bath. You can also use the medlar jam, but in this case omit the sugar from the filling. The sweetness of the jam will be more than enough.
  2. Let thicken the cream in a double boiler, but without taking it to boil. Then pour the cream in tarts and let them rest.
  3. Just before serving, sprinkle them with powdered sugar.


One Comment on “Renaissance medlar tartlets”

  1. Pingback: Ricetta Modern medlar tartlets - Fratelli ai Fornelli

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