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    Medieval Recipes

    Tart de Brymlent

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


    1. Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool.

    2. Cut the fish into 1 1/2" chunks, salt lightly and sprinkle with 2 tbsp lemon juice. Set aside.

    3. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.

    4. Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture. Cover and simmer about 15 minutes or until the fruit is soft but still firm.

    5. Check the flavoring, and drain off excess liquid. Paint jelly on the pie crust.

    6. 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.

    Serves 6.