Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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