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Last week I spent the week giving cookery lessons at the headquarters of the ICA (Irish Countrywomen’s Association) at An Grianan in Termonfeckin, where I live. I want to say a big “thank you” to the first group of ladies who were so welcoming to me that I had a great weekend with lots of fun! An Grianan is a period house set in beautiful grounds where lots of members of the ICA and non-members come to learn about different things such as cookery, sewing, painting, photography gardening and lots more. Some of the group, lots of which were from Cork had been coming for as long as 50 years! The group told me that the “craic is mighty in the Bar” at night and that they have made lifelong friends there. I think it really is a lovely place to come and learn some new skills as well as having fun with friends and going for nice walks on the beach. By Monday, I had a new group- the ME trust, lots of whom have also been coming to An Grianan for years. I was feeling a bit more at home in the kitchen at this stage and we had a lovely relaxed and friendly atmosphere in the classes. So, here are a few photos and a recipe from the class for you to enjoy and once again, thanks to all who were with me on my first week at An Grianan!

Apple Tarte Tatin

Ingredients:

50g butter
100g caster sugar
8 eating apples
500g block puff pastry, defrosted

Method:

1.Preheat the oven to 200°C, gas mark 7.
2.Heat a frying pan over a moderate heat and add the butter.
3.When the butter has melted, add the sugar and cook for about 5 minutes or until it turns into a golden caramel.
4.Core the apples and slice.
5.Cover the outside of a quiche tin with tin foil
6.Place the apples neatly onto a quiche baking tin (with removable base) and cover with the caramel. Leave to cool.
Roll out the pastry and cut it into a circle – make sure it is large enough to comfortably cover your tin. If it isn’t, you will need to roll out the pastry to fit.
7.Put the pastry on top of the apples and tuck the sides in around the apples.
8.Make a small hole with the tip of a knife in the top of the pastry so that any steam can escape.
Put the tin into the oven and cook for about 25-30 minutes or until golden and puffed up.
9.Remove from the oven and leave to stand for about 5 minutes.
10.Put a large plate over the top and invert the whole lot to turn out – be careful, as the caramel will be molten and very hot.
11.Serve immediately with your homemade custard

Fitting the pastry:

Make sure you tuck the pastry down the sides of the tin, using a spoon or knife to lift the apples and tuck the pastry under. This will ensure the pastry ‘hugs’ the fruit as it cooks, keeping the tart nice and compact.