Mascarpone Apricot Blueberry Tart Tatin

Mascarpone Apricot Blueberry Tart Tatin (Gluten Free)

https://www.cutoutandkeep.net/projects/mascarpone-apricot-blueberry-tart-tatin-gluten-free • Posted by Kristina S.

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!

You will need

2 tbsp Unsalted Butter ¾ cup + 2 tbsp Coconut sugar Coconut Sugar , divided 1 tsp GF Ground Cinnamon 5 Large ripe Apricots , halved and sliced again, making 4 slices out of each apricot 1 cup Fresh Blueberries 1 cup less 1 tablespoon gluten-free all-purpose baking Flour (I used Cup4Cup) 2 tsp GF Baking Powder (preferably aluminum-free) ¼ tsp Pure Sea Salt 8 oz Mascarpone Cheese , at room temperature 3/10 cup Butter , at room temperature 2 Large Eggs , at room temperature 2 tbsp Fresh Lemon juice and zest of 1 lemon

Project Budget

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Difficulty

Description

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!

Instructions

1. Preheat oven to 350 F

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

3. In a small bowl combine flour, baking powder and salt

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

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!