---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tart De Brymlent (A Medieval Lenten Tart)
 Categories: Tarts, Seafood, British, Holiday
      Yield: 6 Servings
 
           Dough; for pie crust (9")
  1 1/2 lb Salmon, cod, haddock, or
           - a 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    Cubeb (piper retrofractum);
           - thinly crushed
    1/8 ts Ground cloves
    1/8 ts Nutmeg
    1/4 ts Cinnamon
    1/2 c  Raisins
     10    Prunes; pitted & minced
      6    Dates; minced
      6    Dried figs; minced
      3 tb Red currant jelly or Damson
 
  Preheat the oven to 425°F and bake the pie crust for 10 minutes.
  Let cool. Cut the fish into 1-1/2" chunks, salt lightly and
  sprinkle with 2 tb 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 to
  25 minutes, or until the fish flakes easily.
 
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