Tart De Brymlent (a Medieval Lenten Tart)

  • on July 12, 2010
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Ingrients & Directions


Dough; for 9 inch pie crust 2 tb Brown sugar
1 1/2 lb Salmon; cod, haddock or a 5 ea Cubebs:* , thinly crushed
-mixture 1/8 ts Cloves, ground
2 tb Lemon juice 1/8 ts Nutmeg
2 tb Butter 1/4 ts Cinnamon
2 ea Pears;peeled, cored & thinly 1/2 c Raisins
-sliced 10 ea Prunes; pitted & minced
2 ea Apples;peeled,cored & thinly 6 ea Dates; minced
-sliced 6 ea Figs, dried; minced
1 c White wine 3 tb Red currant jelly; or Damson
2 tb Lemon juice

*”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.

Yields
6 servings

Article Categories:
Tarts

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