Recipe for Tart De Brymlent (A Medieval Lenten Tart)


1 dough; for 9 inch pie crust
1 1/2 lb salmon; cod, haddock or a mixture
2 tablespoon lemon juice
2 tablespoon butter
2 each pears; peeled, cored & thinly sl
2 each apples; peeled,cored & thinly sli
1 cup white wine
2 tablespoon lemon juice
2 tablespoon brown sugar
5 each cubebs:* , thinly crushed
1/8 teaspoon cloves, ground
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup raisins
10 each prunes; pitted & minced
6 each dates; minced
6 each figs, dried; minced
3 tablespoon red currant jelly; or damson


*"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. Let cool. Cut the fish into 1 1/2" chunks, salt lightly ands sprinkle with 2 tbsp lemon juice. Set aside. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated. Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet. Cover and simmer about 15 minutes or until the fruit is soft but still firm. Check the flavoring, and drain off excess liquid. Paint jelly on the pie crust. Combine fish chunks with fruit and place the mixture in the crust. Bake at 375F for 15-25 minutes, or until the fish flakes easily.

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