Title: Tart De Brymlent (A Medieval Lenten Tart)
Categories: Tarts, Seafood, British, Holiday
Yield: 6 Servings
Dough; for pie crust (9")
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 Cubeb (piper retrofractum);
- thinly crushed
1/8 ts Ground cloves
1/8 ts Nutmeg
1/4 ts Cinnamon
1/2 c Raisins
10 Prunes; pitted & minced
6 Dates; minced
6 Dried figs; minced
3 tb Red currant jelly or Damson
Preheat the oven to 425°F and bake the pie crust for 10 minutes.
Let cool. Cut the fish into 1-1/2" chunks, salt lightly and
sprinkle with 2 tb 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 375°F for 15 to
25 minutes, or until the fish flakes easily.
