Medieval Lenten Tart

Description
.

Ingredients

 * 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

Directions

 * "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.