Tart De Brymlent (A Medieval Lenten Tart)

Dough; for 9 inch pie crust 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 ea Cubebs:* , thinly crushed

1/8 ts Cloves, ground

1/8 ts Nutmeg

1/4 ts Cinnamon

1/2 c Raisins

10 ea Prunes; pitted & minced

6 ea Dates; minced

6 ea Figs, dried; minced

3 tb Red currant jelly; or Damson

*"The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice