Apricot Blueberry Tarte Tatin (Gluten-Free)

This Gluten-Free Apricot Blueberry Tarte Tatin is based on the classic French dessert. Tarte Tatin originated in France and is made with caramelized fruit and pastry. In this gluten-free version, the use of mascarpone cheese keeps the cake moist and light. The tarte tatin-style dessert is an upside down cake topped with caramelized fruit and hinted with fresh lemon and cinnamon essence. Soo good!

What is Tarte tatin?

Tarte tatin is an upside-down fruit tart made with pastry baked over fruit in caramelized sugar. This dessert is then served upside down, showcasing the caramelized fruit.

Best fruit for tarte tatin?

Tarte Tatin is traditionally made with apples. However, you can use any number of fruits. The fruit is first cooked in caramelized sugar, so it will taste good no matter what fruit you use.

I used a combination of apricots and blueberries. The tartness of apricots and the sweetness of blueberries complemented each other exceptionally well.

MORE GLUTEN FREE FRENCH DESSERTS TO EXPLORE

Gluten-Free Dairy-Free Coconut Crème Brûlée

Gluten-Free French Pear Cake. 

Gluten-Free French Pastry Cheese Cups

If you prefer desserts with apricots try this Gluten-Free Apricot Maple Butter Cake.

How to make tarte tatin-style cake?

Start with caramelizing the fruit. I used a cast-iron skillet, the fruit caramelizes beautifully in the skillet, and I can make the entire dessert using only one dish. 

If you don’t have a cast-iron skillet, you can caramelize the fruit in a pan, then transfer the fruit into a baking dish before adding the batter.

How to caramelize fruit for tarte tatin?

First, heat the butter with sugar and cinnamon. Then add the fruit slices like apricots or apples and cook until the fruit turns a golden brown colour and the sauce thickens.

I wanted to add extra fruit, so I tossed in fresh blueberries after the apricots were caramelized. The fruit will be the base for the cake, which later will become the topping.

cake batter with mascarpone

The batter is a basic, however, instead of using all butter, I swapped in some mascarpone cheese, which resulted in a lighter, moister cake. To enhance the freshness, I included both fresh lemon juice and lemon zest.

assemble and bake

Once the caramelized fruit has cooled, evenly spread the batter over it and bake until the cake turns a golden brown color.

Allow the cake to cool in the pan for fifteen minutes initially. Then, gently run a knife along the edges to loosen it before flipping onto a serving platter.

Serving

Serve the Tarte Tatin as is or enhance it with a scoop of vanilla bean ice cream or a dollop of whipped cream. With this gluten-free treat, you’re sure to impress your family and guests every time. Enjoy!

Recipe Review

The Apricot Blueberry Tarte Tatin recipe is a twist on the classic French dessert. The substitution of mascarpone cheese in the cake batter provides a lighter, more moist texture, complementing the caramelized fruits. The fresh lemon juice and zest add a refreshing burst of flavor, balancing the sweetness of the fruit.  Whether enjoyed as is or paired with vanilla bean ice cream or whipped cream, this gluten-free sweet treat is so good!

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Many thanks!

Kristina xx