- 1 packet ready-made sweet shortcrust pastry, rolled out to 0.5cm/Âźin thick
- 175g/6oz butter
- 175g/6oz caster sugar
- 4 free-range eggs
- 175g/6oz ground walnuts
- 110g/4oz breadcrumbs
- 300g/11oz damson jam
- 12 walnut halves
- 250ml/9fl oz double cream
- 50g/2oz butter
- 400g/14oz medlars
- 75g/3oz caster sugar
- 1 cinnamon stick
- Preheat the oven to 190C/375F/Gas 5.
- For the tart, line a deep 23cm/9in tart tin with the sweet shortcrust pastry. Place a sheet of baking paper or foil over the pastry and weigh down with baking beans or rice.
- Place the tart tin onto a baking sheet, transfer to the oven and bake for 15 minutes.
- Remove the paper or foil and baking beans from the tart tin, then return to the oven for a further ten minutes until the pastry is lightly golden-brown. Remove from the oven and allow to cool slightly.
- Place the butter and sugar into a bowl and beat together until light and fluffy.
- Crack in the eggs, one at a time, mixing well between each addition.
- Add the ground walnuts and breadcrumbs and fold together until well combined.
- Spread two thirds of the damson jam over the base of the pastry case. Cover with the walnut filling mixture and smooth the top using a wet palette knife. Place the walnut halves around the edge of the filling.
- Transfer to the oven and bake for 25-30 minutes, or until risen and golden-brown. Remove from the oven and allow to cool slightly.
- Meanwhile, in a bowl, whip the cream until soft peaks form when the whisk is removed. Fold in the remaining damson jam.
- Preheat the oven to 200C/400F/Gas 6.
- For the roasted medlars, heat the butter in an ovenproof frying pan and fry the medlars for 1-2 minutes.
- Add the sugar and cinnamon stick, then transfer the pan to the oven and roast for 10-15 minutes, or until the medlars are soft and the skins have split.
- To serve, cut the tart into slices and place onto serving plates with a spoonful of damson cream and some roasted medlars.