Irish Tarte Tatin Hidden Ireland

Irish Tarte Tatin

This is delicious recipe for Irish Tarte Tatin.  One of our house recipes on the site.


  • Butter
  • Caster sugar
  • Several large Braeburn or Cox apples
  • 500g pack of puff pastry


  1. Cover the base of a deep ovenproof pan with a thin layer of soft butter
  2. Add a thin layer of caster sugar
  3. Peel the apples, cut each apple into 4 pieces and remove the core
  4. Arrange the apples pieces in circles to fill the pan
  5. Place the pan on a high heat to caramelise the butter and sugar
  6. While this is happening, roll out the pastry and prick it all over with a fork
  7. When the apples are ready, remove from the heat and place the pastry on top, making sure to tuck the edges in and ensure all gaps are filled
  8. Place in an oven at 200 C for 15 to 20 minutes until the pastry is cooked. Remove the pan from the oven.
  9. Get a large flat tray or plate (larger than the pan). Place it, face downwards, over the top of the pan. Carefully turn the whole lot over and turn out the Tarte Tatin onto the tray. Take great care as the contents will be very hot and the caramel will be liquid

Slice and serve this delicious Irish Tarte Tatin with Crème Fraiche or Caramel ice-cream, or a topping of your choice.

It’s simply delicious!

Griddle Scones Roundwood House

Roundwood House Griddle Scones

These scones are an all-time favourite at Roundwood House, says Hannah Flynn.

The guests love them but so do our kids. They make a great healthy lunchbox alternative to white bread and are so quick and easy to make.

We cook them on our Aga, starting on the hot plate and moving to the cooler plate, but they can also be done on a gas stove.


  • 1 cup wholemeal flour
  • Small handful porridge oats
  • Teaspoon Bread Soda
  • Pinch of Salt
  • Buttermilk


Mix dry ingredients and stir in buttermilk until it is a sticky (not too wet, not too dry) consistency.

Melt a small amount of butter on a hot pan (preferably a griddle or cast iron pan) and drop scones on to it.

You should get approximately eight scones.

Flip scones and reduce heat.

Cook for another five minutes or until scones are golden on the outside and cooked through.

Serve warm with butter, and if you’re like me and can’t resist something sweet, they’re great with raspberry jam.

Rhubarb Upside Down Cake

This delicious rhubarb upside down cake is a classic desert recipe.


* 480g rhubarb
* 60g soft brown sugar
* 60g butter
* grated zest of 1 orange
* 125g unsalted butter
* 175g caster sugar
* 3 eggs
* 175g flour
* 1 tsp baking powder
* 1/2 tsp salt-
* 1 tbsp milk
* toasted flaked almonds
* icing sugar, for dusting
* crème fraiche & demerara sugar, to serve


Preheat the oven to 180C/Gas 4.

Cut the rhubarb at an angle into slices about 5cm long.

Melt the brown sugar with the butter in a 26cm frying pan with an ovenproof or removable handle.

Add the orange zest and remove from the heat.

Cover the base of the pan with the rhubarb.

Cream the butter and sugar until whitish.

Gradually add the eggs, one at a time, while still beating.

Sift the flour, baking powder and salt, and fold into the mixture.

Add the milk and mix well.

Spread the mixture over the rhubarb with a spatula.

Bake in a preheated oven for about 30 minutes, until the cake mixture is firm to the touch.

Leave to cool for about 20 minutes in the pan and then invert on to a large flat serving plate.

Sprinkle with the toasted flaked almonds and dust with icing sugar.

Serve warm with crème fraiche.