Tart de brymlent (a medieval lenten tart) Recipe

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Tart de brymlent (a medieval lenten tart)

Artist:	_	Yield:	6
Categories:	British, Holidays, Medieval, Seafood, Tarts & Pies, Western European	Rating:	0
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Ingredients:

		Dough, for 9 inch pie crust
1 1/2	lbs	Salmon, cod, haddock or a
		-mixture
2	tbsp	Lemon juice
2	tbsp	Butter
2	each	Pears, peeled, cored & thinly
		-sliced
2	each	Apples, peeled, cored & thinly
		-sliced
1	cup	White wine
2	tbsp	Lemon juice
2	tbsp	Brown sugar
5	each	Cubebs:* , thinly crushed
1/8	tsp	Cloves, ground
1/8	tsp	Nutmeg
1/4	tsp	Cinnamon
1/2	cup	Raisins
10	each	Prunes, pitted & minced
6	each	Dates, minced
6	each	Figs, dried, minced
3	tbsp	Red currant jelly, or Damson

Procedures:

1	*"the cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice shops." preheat the oven to 425f and bake the pie crust for 10 minutes.
2	Let cool.
3	Cut the fish into 1 ? chunks, salt lightly ands sprinkle with 2 tbsp lemon juice.
4	Set aside.
5	Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
6	Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
7	Cover and simmer about 15 minutes or until the fruit is soft but still firm.
8	Check the flavoring, and drain off excess liquid.
9	Paint jelly on the pie crust.
10	Combine fish chunks with fruit and place the mixture in the crust.
11	Bake at 375f for 15-25 minutes, or until the fish flakes easily