Mascarpone Apricot Blueberry Tart Tatin (Gluten-Free)

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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!

Ingredients

  • 2 Tbsp. unsalted butter
  • 3/4 cup + 2 Tbsp. 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)
  • 1/4 tsp. pure sea salt
  • 8 oz. mascarpone cheese, at room temperature
  • 1/3 cup butter, at room temperature
  • 2 large eggs, at room temperature
  • 2 Tbsp. Fresh lemon juice and zest of 1 lemon
  • Instructions

  • Preheat oven to 350 F
  • 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
  • In a small bowl combine flour, baking powder and salt
  • 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
  • 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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