A fruit bowl full of apples and pears, and another bowl of walnuts from Grenoble suggested a Tarte Tatin or as it should be correctly titled, according to Curnonsky the Prince of Gastronomes, La Tarte des Demoiselles Tatin. This fabulous dessert arrived seemingly by accident. Caroline Tatin was a wondrous cook, but apt to rush at things without thinking. Apparently she cooked and served an apple tart, which she had mistakenly placed upside down on the baking tray. Rather than admit a mistake had been made, she claimed that it had been her intention to produce such a dish. It was so delicious that it enhanced the reputation of their hotel in La Motte Beuvron to an even higher level than it already held. The pictures that follow show how the picture develops from the RAW to the finished picture above.
Finally the colour has to be adjusted, and masks made to raise light in different areas. And back to the top to see the finished version. Both cooking and photography take time and neither is more or less important than the other – although the taste of the tart after a long session on Photoshop would be a welcome reward, if it were not being taken to our daughter’s tomorrow as our contribution for Father’s Day lunch. I cannot even risk tasting it as our grandchildren would be very unforgiving. I should also apologise for the insane layout as WordPress seems rather uncontrollable in that area.