Camote Tartes Tatins with Pumpkin-Seed Brittle

Camote Tartes Tatins with Pumpkin-Seed Brittle
Photo by Mark Thomas


  • 4 teaspoons vanilla extract
  • 1 17.3-ounce package frozen puff pastry (2 sheets)
  • 1 salt
  • 1 large egg
  • 17 tablespoons sugar
  • 10 tablespoons unsalted butter
  • 1 teaspoon salt
  • + 5 more ingredients
    • Vanilla ice cream
    • Nonstick vegetable oil spray
    • ¼ cup sugar
    • 1 cup pumpkin seeds
    • 2 large 3-inch-diameter yams (red-skinned sweet potatoes)

Spray large rimmed baking sheet with nonstick spray. Stir sugar, 2 tablespoons water, and pinch of salt in small saucepan over medium heat until sugar dissolves. Increase heat to high. Boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet...

View full recipe at Epicurious


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