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

 * 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 375°F for 15-25 minutes, or until the fish flakes easily.