Tart De Brymlent (A Medieval Lenten Tart)
| Yield: | 6 Servings |
| Categories: | Tarts, British, Holiday, Seafood |
| Dough; for 9 inch pie crust | ||
| 1 1/2 | lb | Salmon; cod, haddock or a mixture |
| 2 | tb | Lemon juice |
| 2 | tb | Butter |
| 2 | Pears;peeled, cored & thinly sliced | |
| 2 | Apples;peeled,cored & thinly sliced | |
| 1 | c | White wine |
| 2 | tb | Lemon juice |
| 2 | tb | Brown sugar |
| 5 | Cubebs:* , thinly crushed | |
| 1/8 | ts | Cloves, ground |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 1/2 | c | Raisins |
| 10 | Prunes; pitted & minced | |
| 6 | Dates; minced | |
| 6 | Figs, dried; minced | |
| 3 | tb | Red currant jelly; or Damson |
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