Honorable Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #175, (1390) (By the master cooks of King Richard 11 (English)

Tart de brymlent. Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked. Take hem vp and cast hem in a pot with wyne and sugur. Take calwar samoun ysode, other codlyng other haddok, & bray hem smal, & do therto white powdours & hoole spices & salt, & seeth it. And whanne it is sode ynowz, take it vp and do it in a vessel, and lat it kele. Make a coffyn an ynche depe & do the fars therin. Plaunt it above with prunes damysyns: take the stones out; and with dates quartered and piked clene. And couere the coffyn, and bake it wel, and serue it forth.

Redaction by the Honorable Lady Oksana Goncharova

Tart de brymlent. Take figs & raisins, & wash them in wine, and grind them small with apples & pears clean (picked clean). Take them up and cast them in a pot with wine and sugar. Take fresh salmon boiled, other young cod other haddock, & bray them small, & do thereto white powders & whole spices & salt, & simmer it. And when it is cooked enough, take it up and do it in a vessel, and let it cool. Make a pie crust an inch deep & do the mixture therein. Garnish it above with prunes: take the pits out; and with dates quartered and picked clean. And cover the pie crust, and bake it well, and serve it forth.

Recipe

• 3/4 cup dried or fresh Figs (about 15 small figs)
• 1/2 cup Raisins
• 3/4 to 1 cup cubed Apples (one apple)
• 3/4 to 1 cup cubed pears (one pear)
• 3/4 to 1 lbs fresh fish (Salmon, Cod or Haddock or a combination)
• 1 1/2 cups White Wine (1 cup for fruit and 1/2 to poach fish)
• 1 Tbs. sugar
• 1/8 tsp. Salt
• 1/2 tsp. ground Cinnamon
• 1/8 tsp. ground Nutmeg
• 1/4 tsp. ground Ginger
• 1/16 tsp. ground Cloves
• 3/4 cup prunes (leave whole or cut into quarters)
• 3/4 cup dates, quartered
• 1 pie crust
• 1 egg yolk or egg white(to coat pie crust)

Quarter figs and soak in white wine with the raisins for about 10 minutes. Put the soaked figs and raisins in a food processor with the wine and grind coarsely. Clean and cut apples and pears. Cut into cubes or slices. Combine figs, raisins, wine, apples and pears in sauce pan with sugar. Simmer the mixture for about 10 to 15 minutes. Mixing frequently. Let this cool.

In the meantime while the fruit mixture is cooking poach the boneless fish in a fry pan with 1/2 cup wine. Combine salt and remaining spices and rub the fish with this mixture and place in pan with the wine. Cook over low heat, (do not let it boil) for 5 to 7 minutes. Flip the fish at about 3 minutes and cook for another 3-4 minutes. Let the fish cool. Cut the fish into small pieces. Mix the fish and fruit together.

Place pie crust in 9 inch pie tin. Put the cooled mixture in. Top with prunes, whole or quartered and quartered dates, with the pits taken out. Cover the mixture with a top crust. Poke holes in top and brush with egg yolks or egg whites. Cook for 30 to 35 minutes at 375 degrees. Let cool for at least 10 minutes before slicing and serving.