Medieval Lenten Tart

== Ingredients ==
* dough — for 9 inch pie crust
* 1½ lbs salmon, cod, haddock or mixture
* 2 tbsp lemon juice
* 2 tbsp butter
* 2 pears — peeled, cored and thinly-sliced
* 2 apples — peeled, cored and thinly-sliced
* 1 cup white wine
* 2 tbsp lemon juice
* 2 tbsp brown sugar
* 5 cubebsthe cubeb, an aromatic pepper commonly used in medieval times, can still be bought in many spice shops." , thinly crushed
* ⅛ tsp cloves, ground
* ⅛ tsp nutmeg
* ¼ tsp cinnamon
* ½ cup raisins
* 10 prunes — pitted and minced
* 6 dates — minced
* 6 dried figs — minced
* 3 tbsp red currant jelly or damson
== Directions ==
# Preheat the oven to 425°F and bake the pie crust for 10 minutes.
# Let cool.
# Cut the fish into 1½" chunks,salt lightly and 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.
# Preheat the oven to 425°F and bake the pie crust for 10 minutes.
== Notes ==
Category:Salmon Recipes
Category:Cod Recipes
Category:Haddock Recipes
Category:Lemon juice Recipes
Category:White wine Recipes
Category:Prune Recipes
Category:Dates Recipes
Category:Dried fig Recipes
Category:Currant jelly Recipes
Category:Savory pie Recipes
Category:Lent Recipes