Tart for Mid Lent

TART FOR MID-LENT (TO THE KINGS TASTE P62)

Ingredients:

• 10 inch uncooked pie pastry + lid
• 2 tbspn Butter
• 2 pears, peeled cored and thinly sliced
• 2 apples (same as pears)
• 1 cup White Wine
• 2 tbspns Lemon Juice
• 2 tbspns Brown Sugar
• 5 cubebs, finely crushed
• pinch cloves
• pinch nutmeg
• pinch cinnamon
• 1 cup Raisins
• 10 prunes, minced
• 6 dates, minced
• 6 dried figs, minced
• 1 pound cod, haddock, salmon - cut into 1 � inch chunks and sprinkled with lemon juice.
• 3 tbspns red current jelly
• 2 tbspns milk

Method:

1. Bake pie pastry bottom for 10 minutes then cool
2. Melt butter in pan and toss pear and apple slices in it until lightly coated
3. Combine wine, lemon juice, brown sugar, spices, and dried fruit and add mixture to pan
4. Cover and simmer for about 15 minutes or until fresh fruit is soft but still firm
5. Check seasoning and drain off excess liquid
6. Paint jelly on pie crust
7. Combine fish chunks with fruit and place mixture in crust
8. Cover pie with pastry lid and paint lid with milk
9. Bake at 375F for 30-40 minutes or until crust is golden