Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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

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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