Medieval Lenten Tart

Ingredients

 * Dough -- for 9 inch pie crust
 * 1 1/2  lb           Salmon -- cod, haddock or-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.
 * 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.