Title: Tart De Brymlent (A Medieval Lenten Tart)
Categories: Pie British Holiday Fruit Salmon
Yield: 6 Servings
| | | Dough; for 9 inch pie crust |
| 1 1/2 | lb | Salmon; cod, haddock or a mixture |
| 2 | tb | Lemon juice |
| 2 | tb | Butter |
| 2 | | Pears;peeled, cored & thinly sliced |
| 2 | | Apples;peeled,cored & thinly sliced |
| 1 | c | White wine |
| 2 | tb | Lemon juice |
| 2 | tb | Brown sugar |
| 5 | | Cubebs:* , thinly crushed |
| 1/8 | ts | Cloves, ground |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 1/2 | c | Raisins |
| 10 | | Prunes; pitted & minced |
| 6 | | Dates; minced |
| 6 | | 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.