INSPIRED

So those of you who follow my journal will know that I went to the Martin Wishart Cook School recently. It inspired me to do more desserts, and to make my own pastry.

When my father-in-law showed up with a bunch of bramley apples and blackberries (or brambles if you prefer), the idea for a tarte au pommes was born.

What you see before you is an entirely home-made tarte au pommes. It's a good thing I took a photo of it, because it's all gone now.

And all thanks to the inspiration of being taught to make pastry without worry for "overworking" it.

This will be my WBC entry on the theme of "inspired."