How To make Tart De Brymlent (A Medieval Lenten Tart)

Dough; for 9 inch pie crust 1 1/2 lb Salmon; cod, haddock or a
-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
*"The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice