Tart De Brymlent (A Medieval Lenten Tart)

Recipe Ingredients

		Dough - for 9 inch pie crust
1 1/2 lbs	681g / 24oz	Salmon; cod - haddock or a
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Butter
2		Pears; peeled - cored and thinly
2		Apples; peeled - cored and thinly
1 cup	237ml	White wine
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Brown sugar
5		Cubebs:* - thinly crushed
1/8 teaspoon	0.6ml	Cloves - ground
1/8 teaspoon	0.6ml	Nutmeg
1/4 teaspoon	1.3ml	Cinnamon
1/2 cup	80g / 2.8oz	Raisins
10		Prunes - pitted and minced
6		Dates - minced
6		Figs - dried, minced
3 tablespoons	45ml	Red currant jelly - or damson

Recipe Instructions

*"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.

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHE167

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