• Pastry
• Place the flour, sugar, salt and spice into a large mixing bowl. Add the cubed butter and rub it into the dry ingredients with your fingertips until the mix resembles breadcrumbs.
  200 g wholemeal spelt flour, 50 g golden caster sugar, 1 pinch fine sea or rock salt, ½ tsp pumpkin spice, 100 g unsalted butter
• Make a well in the middle and break the egg into it. Add the clementine juice and zest and a tbsp of water. Work the wet ingredients into the dry with a sturdy knife until the mix starts coming together to form a dough. You may need to add more water as you go, but be careful not to make it sticky.
  1 egg, 1 clementine
• Gather everything together with your hands and form the dough into a ball. Pat it into a disc, wrap it so that it doesn't dry out and leave it in a cool place to rest for twenty minutes or so.
• On a floured board, roll the pastry into a round, 4mm (1/6 inch) thick.
• Loosely roll the pastry around the rolling pin, then unroll it over a 23cm (9inch) round tart tin. Press the pastry down and into the sides, then trim the edges.

Filling

• Whilst the pastry is resting, get on with mixing the filling.
• In a medium sized bowl beat the sugar and spice into the medlar pulp until any lumps have mostly disappeared.
  500 g medlar purée, 125 g light muscovado sugar, 1 tsp pumpkin spice
• Next beat in the egg, followed by the cream. Lastly beat in the clementine zest and juice. By this time you should have a nice smooth purée.
  1 large egg, 90 ml double cream (heavy cream), 1 clementine
• Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
• Scrape the filling into the pastry case and level it out so that it fills the case as evenly as possible.
• Place the tart onto the middle shelf of the hot oven and bake for twenty five minutes.
• Remove the tart from the oven, scatter the almonds over the top, then bake it for a further ten to fifteen minutes. You're looking for a well risen tart that no longer wobbles when you shake it. As soon as it stops wobbling, it's done.
  10 g flaked almonds