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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 15 mins

Serves: 6

Mascarpone Apricot Blueberry Tart Tatin (Gluten Free)
The tarte tatin, a dessert that originated in France, is an upside-down cake in which the fruit is caramelized in butter and sugar before the tart is baked. In this recipe, the fruits I used are apricots and blueberries with cinnamon. The caramelized apricots, blueberries and cinnamon enhance the soft and moist cake made with mascarpone cheese. This gluten-free dessert is a winner!

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published 1st October 2018 • See Kristina S.'s 7 projects »

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RareJewel favorited Mascarpone Apricot Blueberry Tart Tatin 25 Oct 08:25
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Step 1
Preheat oven to 350 F
Step 2
In a 10-inch cast iron or oven-safe skillet heat butter over medium-low heat. Add 2 tablespoons of coconut sugar and cinnamon. Mix together. Add apricots and caramelize them on both sides. About 1 minute per side. Remove half the apricots and scatter the blueberries over the apricots in the skillet. Top with remaining apricots, set aside
Step 3
In a small bowl combine flour, baking powder and salt
Step 4
Add mascarpone cheese, 3/4 cup coconut sugar, butter, eggs, lemon juice and lemon zest into a medium-size bowl. Using an electric mixer, mix until creamy. Add dry ingredients and stir to combine
Step 5
Evenly spread the batter over the apricots and bake for 30 minutes. Remove from the oven and allow to rest in the pan for 15 minutes. Using a sharp knife loosen the edges and then place a large serving plate over the skillet. Invert the skillet for the cake to fall out onto the plate. Enjoy!