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

Notes

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.