Tart De Brymlent (A Medieval Lenten Tart)

Tart De Brymlent (A Medieval Lenten Tart)
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Tart De Brymlent (A Medieval Lenten Tart) ingredients

  • Dough; for 9 inch pie crust
  • 1 1⁄2 lb Salmon; cod, haddock or a mixture
  • 2 T Lemon juice
  • 2 T butter
  • 2 Pears;peeled, cored & thinly sliced
  • 2 Apples;peeled,cored & thinly sliced
  • 1 c white wine
  • 2 T Lemon juice
  • 2 T Brown sugar
  • 5 Cubebs:* , thinly crushed
  • 1⁄8 t Cloves, ground
  • 1⁄8 t Nutmeg
  • 1⁄4 t Cinnamon
  • 1⁄2 c Raisins
  • 10 Prunes; pitted & minced
  • 6 Dates; minced
  • 6 Figs, dried; minced
  • 3 T Red currant jelly; or Damson

Cooking Tart De Brymlent (A Medieval Lenten Tart)

1. *"The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice shops.
2. " Preheat the oven to 425F and bake the pie crust for 10 minutes.
3. Let cool.
4. Cut the fish into 1 1/2" chunks, salt lightly ands sprinkle with 2 tbsp lemon juice.
5. Set aside.
6. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
7. Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
8. Cover and simmer about 15 minutes or until the fruit is soft but still firm.
9. Check the flavoring, and drain off excess liquid.
10. Paint jelly on the pie crust.
11. Combine fish chunks with fruit and place the mixture in the crust.
12. Bakei at 375F for 15-25 minutes, or until the fish flakes easily.


does medieval always have to have wine it


midievil food does have wine in it because that is what the drank most of the time. the water was to dirty for them to drink. i hope that answers your question!


Medieval food uses a variety of liquids. Winei, broth, almond milk, vinegar and others were commonly used. Interestingly cows milk doesn't seem to be used as often, probably because of the speed that milk will spoil before refridgeration. (Islamic recipes often use yoghurt, probably as a way of extending the useful life of milk)
Many recipes will aske for you to Seethe meat and then use the self broth. In this case the cook seems to be expected to use water.
In the kitchens of Hampton court palace you can still see the "built in" cauldrons that were used to seethe meat. The cooks would then extract the cooked meats for further treatment.
Given that the food will be cooked and the water boiled the dangers of food hygiene are lessened.

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