Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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