TART DE BRYMLENT (A MEDIEVAL LENTEN TART)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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.

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