Camote Tartes Tatins with Pumpkin-Seed Brittle

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

Ingredients

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

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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