Apricot Blueberry Tarte Tatin (Gluten-Free)

This 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 tarte tatin version, I used mascarpone cheese to keep the cake moist and light.

Every bite of this tarte tatin-style dessert is filled with caramelized fruit topped with a moist cake 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.

Here are couple of other gluten-free French desserts you may enjoy, the Gluten-Free Dairy-Free Coconut Crème Brûlée, or the Gluten-Free Cream Puffs.

How to make tarte tatin-style cake?

let’s jump into the details…

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 carmelize fruit?

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.

the gluten-free cake batter,

The batter is a simple cake batter, except I substituted mascarpone cheese for some of the butter that I typically use in a cake recipe. The mascarpone made the cake lighter and extra moist. 

I also added fresh lemon juice and lemon zest to add freshness.

to finish,

By now, the caramelized fruit has cooled. Spread the batter over the fruit and bake until the top of the cake is golden brown. 

Cool the cake in the pan for fifteen minutes first. Then loosen the edges with a knife and flip the cake onto a serving platter. 

This gluten-free tarte tatin will showcase a beautiful topping of caramelized fruit. OMG, this French-style dessert is unbelievably delicious.

You can serve the Apricot Blueberry Tarte Tatin as is. Or, top with vanilla bean ice cream or whipped cream. This gluten-free dessert will impress your family and guests every time. Enjoy!