Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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

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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