Medieval Lenten Tart

Ingredients

 * dough — for 9 inch pie crust
 * 1½ lbs salmon, cod, haddock or mixture
 * 2 tbsp lemon juice
 * 2 tbsp butter
 * 2 pears — peeled, cored and thinly-sliced
 * 2 apples — peeled, cored and thinly-sliced
 * 1 cup white wine
 * 2 tbsp lemon juice
 * 2 tbsp brown sugar
 * 5 cubebs, thinly crushed
 * ⅛ tsp cloves, ground
 * ⅛ tsp nutmeg
 * ¼ tsp cinnamon
 * ½ cup raisins
 * 10 prunes — pitted and minced
 * 6 dates — minced
 * 6 dried figs — minced
 * 3 tbsp red currant jelly or damson

Directions

 * 1) Preheat the oven to 425°F and bake the pie crust for 10 minutes.
 * 2) Let cool.
 * 3) Cut the fish into 1½" chunks,salt lightly and sprinkle with 2 tbsp lemon juice.
 * 4) Set aside.
 * 5) Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
 * 6) Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
 * 7) Cover and simmer about 15 minutes or until the fruit is soft but still firm.
 * 8) Check the flavoring, and drain off excess liquid.
 * 9) Paint jelly on the pie crust.
 * 10) Combine fish chunks with fruit and place the mixture in the crust.
 * 11) Bake at 375°F for 15 – 25 minutes, or until the fish flakes easily.
 * 12) Preheat the oven to 425°F and bake the pie crust for 10 minutes.