Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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

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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