Tart De Brymlent (A Medieval Lenten Tart)

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

Original recipe makes 6 Servings



*"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.

Calories Per Serving: 165 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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