Tart De Brymlent (a Medieval Lenten Tart)

Ingrients & Directions Dough; for 9 inch pie crust 1 1/2 lb Salmon; cod, haddock or a -mixture 2 tb Lemon juice 2 tb Butter 2 ea Pears;peeled, cored & thinly -sliced 2 ea Apples;peeled,cored & thinly -sliced 1 c White wine 2 tb Lemon juice 2 tb Brown sugar […]

Ingrients & Directions


Dough; for 9 inch pie crust
1 1/2 lb Salmon; cod, haddock or a
-mixture
2 tb Lemon juice
2 tb Butter
2 ea Pears;peeled, cored & thinly
-sliced
2 ea Apples;peeled,cored & thinly
-sliced
1 c White wine
2 tb Lemon juice
2 tb Brown sugar
5 ea Cubebs:* , thinly crushed
1/8 ts Cloves, ground
1/8 ts Nutmeg
1/4 ts Cinnamon
1/2 c Raisins
10 ea Prunes; pitted & minced
6 ea Dates; minced
6 ea Figs, dried; minced
3 tb 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.

Yields
6 Servings

RobinDee

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