The start of a new academic year has also seen our little baking club turn 3 years old! We’re now at our 17th Let’s Bake Inverness event and this one was a great one. I had anticipated that most people would bring along sweet pies or tarts, so I looked around for some savoury recipes that were a bit different.
It was when I was in Café Artysans with a bowl of Cullen Skink (think a creamy fish chowder) that I wondered if anyone had attempted to make a tart with similar flavours, and after a bit of googling various recipes, I settled on this recipe from Figs & Pigs (which is a beautiful blog by the way, the photography is stunning!). I had a practice run, as there’s a few stages to go through; poaching the fish, lightly sautéing the veg and potatoes, and of course making the pastry.
Pastry making is not my forte, especially rolling it out to a perfect circle, but I just took my time and tried to enjoy the process. A stressed out baker never produces good results (at least that’s my experience)!
Not content with that, I also fancied making some jam tarts (with this recipe from Paul Hollywood’s mum!) as I had all three ingredients needed (flour, butter and jam!). I had a slight panic after I had put the tarts in the oven… as I had used plain flour and the recipe listed self-raising flour. After a quick comparison of other jam tart recipes I relaxed as every other recipe I looked at used plain, so I was confident that they would still turn out ok. And they did! I used pineapple and blackcurrant jams as a twist on the usual berry tarts you might normally have.
I was delighted with how these turned out, and even more pleased with my photos! I’m finally getting to grips with my 50mm lens.