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MEDIEVAL LENTEN TART

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Ingredients Needed For MEDIEVAL LENTEN TART
* Dough -- for 9 inch pie crust
* 1 1/2 lb Salmon -- cod, Haddock or-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

Directions To Prepare MEDIEVAL LENTEN TART
*The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice shops."
*Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,salt lightly ands 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 375F for 15-25 minutes, or until the fish flakes easily.
*Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,
*salt lightly ands 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 375F for 15-25 minutes, or until the fish flakes easily.


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Wednesday, November 22, 2017, 8:20 pm


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