Tart De Brymlent (A Medieval Lenten Tart)

• 1 1/2 pounds salmon
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 2 each pears peeled, cored
• 2 each apples peeled, cored
• 1 cup white wine
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 18 teaspoon cloves, ground
• 18 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 cup raisins, seedless
• 10 each prunes pitted, minced
• 6 each dates minced
• 6 each figs minced

1. Preheat the oven to 425 degrees F and bake the pie crust for 10 minutes.
2. Let cool.
3. Cut the fish into 1 1/2 inch chunks, salt lightly ands sprinkle with 2 tbsp lemon juice.
4. Set aside.
5. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
6. Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
7. Cover and simmer about 15 minutes or until the fruit is soft but still firm.
8. Check the flavoring, and drain off excess liquid.
9. Paint jelly on the pie crust.
10. Combine fish chunks with fruit and place the mixture in the crust.
11. Bake at 375F (190C) F for 15 to 25 minutes, or until the fish flakes easily.

salmon, lemon juice, butter, apples, white wine, lemon juice, brown sugar, nutmeg, cinnamon, raisins, prunes, dates

Taken from recipeland.com/recipe/v/tart-de-brymlent-a-medieval-len-45188 (may not work)