Tart De Brymlent (A Medieval Lenten Tart)

6 Servings

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Tart De Brymlent (A Medieval Lenten Tart) Ingredients

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

Instructions for Tart De Brymlent (A Medieval Lenten Tart)

*"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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized