About
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!
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RareJewel favorited Mascarpone Apricot Blueberry Tart Tatin
25 Oct 08:25
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Kristina S. replied to a comment on his project Mascarpone Apricot Blueberry Tart Tatin
17 Oct 17:36
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John W. commented on Mascarpone Apricot Blueberry Tart Tatin
17 Oct 17:12
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Crafterella featured Mascarpone Apricot Blueberry Tart Tatin
12 Oct 23:00
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Pam favorited Mascarpone Apricot Blueberry Tart Tatin
09 Oct 17:00
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Kristina S. commented on his project Mascarpone Apricot Blueberry Tart Tatin
01 Oct 15:01
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Kristina S. published his project Mascarpone Apricot Blueberry Tart Tatin
01 Oct 09:00
You Will Need
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Step 1
Preheat oven to 350 F
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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
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Step 3
In a small bowl combine flour, baking powder and salt
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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
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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!
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