Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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

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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