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