Mary & Martha's Kitchen Recipe

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Tart De Brymlent (A Medieval Lenten Tart) Recipe 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

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<h1>Tart De Brymlent (A Medieval Lenten Tart)</h1> <h2>Recipe</h2><p> <P>Dough; for 9 inch pie crust 1 1/2 lb Salmon; cod, haddock or a <P>-mixture 2 tb Lemon juice <P>2 tb Butter <P>2 ea Pears;peeled, cored & thinly <P>-sliced 2 ea Apples;peeled,cored & thinly <P>-sliced 1 c White wine <P>2 tb Lemon juice <P>2 tb Brown sugar <P>5 ea Cubebs:* , thinly crushed <P>1/8 ts Cloves, ground <P>1/8 ts Nutmeg <P>1/4 ts Cinnamon <P>1/2 c Raisins <P>10 ea Prunes; pitted & minced <P>6 ea Dates; minced <P>6 ea Figs, dried; minced <P>3 tb Red currant jelly; or Damson <P>*"The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice <div><a href='http://www.maryandmarthaskitchen.com/Tart_De_Brymlent_(A_Medieval_Lenten_Tart)/41672/' title='Tart De Brymlent (A Medieval Lenten Tart) Recipe'>Tart De Brymlent (A Medieval Lenten Tart) Recipe</a></div>

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