This intriguing medieval-inspired dish combines white fish with a rich, spiced fruit filling. The tart features chunks of salmon, cod, or haddock nestled in a pastry crust, topped with a simmered mixture of pears, apples, prunes, and dates. Cubebs, cloves, and nutmeg provide a warm, aromatic depth that balances the sweetness of the fruit and the savory fish. It is a unique Lenten dessert or main course that offers a fascinating glimpse into historical British cuisine. The texture is tender and moist, with the jelly glaze adding a glossy finish. Perfect for special occasions or for those interested in culinary history.
Tart De Brymlent (A Medieval Lenten Tart
Description
This intriguing medieval-inspired dish combines white fish with a rich, spiced fruit filling. The tart features chunks of salmon, cod, or haddock nestled in a pastry crust, topped with a simmered mixture of pears, apples, prunes, and dates. Cubebs, cloves, and nutmeg provide a warm, aromatic depth that balances the sweetness of the fruit and the savory fish. It is a unique Lenten dessert or main course that offers a fascinating glimpse into historical British cuisine. The texture is tender and moist, with the jelly glaze adding a glossy finish. Perfect for special occasions or for those interested in culinary history.Ingredients
Directions
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Preheat the oven to 425&# 194;°F (218ðC).
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Roll out the pie crust and line a tart pan or pie dish. Blind bake the crust for 10 minutes to prevent sogginess.
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Remove the crust from the oven and let it cool. Reduce oven temperature to 375ðF (191ðC).
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Cut the fish into 1 1/2-inch chunks. Sprinkle lightly with salt and toss with 2 tablespoons of lemon juice. Set aside.
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In a large, heavy skillet, melt the butter over medium heat.
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Add the sliced pears and apples to the skillet, tossing gently until lightly coated with butter.
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In a bowl, combine the white wine, remaining lemon juice, brown sugar, crushed cubebs, ground cloves, nutmeg, cinnamon, raisins, minced prunes, minced dates, and minced figs.
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Pour the fruit and spice mixture into the skillet with the pears and apples.
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Cover the skillet and simmer for about 15 minutes, or until the fruit is soft but still holds its shape.
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Taste the fruit mixture and adjust seasoning if necessary. Drain off any excess liquid.
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Spread the red currant jelly evenly over the bottom of the pre-baked pie crust.
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Gently fold the fish chunks into the warm fruit mixture.
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Spoon the fish and fruit mixture into the jelly-lined crust, distributing evenly.
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Bake at 375ðF (191ðC) for 15-25 minutes, or until the fish flakes easily with a fork.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 354.1kcal
- % Daily Value *
- Total Fat 22.1g34%
- Saturated Fat 5.3g27%
- Cholesterol 93.6mg32%
- Sodium 100.4mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cubebs are an aromatic pepper commonly used in medieval times. They can still be bought in many spice shops or online. If unavailable, allspice can be used as a substitute.
Ensure the fruit is drained well before adding to the fish to prevent the tart from becoming too watery.
This dish is a historical interpretation and may taste quite different from modern sweet desserts due to the combination of fish and spiced fruit.
