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15 mins

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 See Kristina S.'s 7 projects »
  • 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!

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John W.
John W.
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Kristina  S.
Kristina S. · Vancouver, British Columbia, CA · 8 projects
thank you Happy

Kristina  S.
Kristina S. · Vancouver, British Columbia, CA · 8 projects
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