Camote Tartes Tatins With Pumpkin-Seed Brittle
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Increase temperature to high
2
For brittle: Spray large rimmed baking sheet with nonstick spray
3
Stir sugar, 2 tablespoons water, and pinch of salt in small saucepan over medium heat until sugar dissolves
4
Increase heat to high
5
Boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
6
Stir in seeds; immediately spread out on baking sheet
7
Cool until hardened
8
Break into pieces
9
(Can be made 2 days ahead
10
Store in airtight container at room temperature
11
) Spray large rimmed baking sheet with nonstick spray
12
Stir sugar, 2 tablespoons water, and pinch of salt in small saucepan over medium heat until sugar dissolves
13
Increase heat to high
14
Boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
15
Stir in seeds; immediately spread out on baking sheet
16
Cool until hardened
17
Break into pieces
18
(Can be made 2 days ahead
19
Store in airtight container at room temperature
20
) For tartes: Bring 8 cups water, 1 tablespoon vanilla, and 1 teaspoon salt to boil in heavy large saucepan
21
Add yam slices; cook until just tender, about 6 minutes (do not overcook)
22
Using slotted spoon, transfer yam slices to rack; cool
23
Preheat oven to 375°F
24
Lightly spray eight 3/4-cup ramekins or custard cups with nonstick spray
25
Stir 1 cup sugar and 3 tablespoons water in heavy small saucepan over medium heat until sugar dissolves
26
Increase temperature to high
27
Boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
28
Remove from heat
29
Gradually add butter, whisking until melted and smooth (mixture will bubble)
30
Whisk in 1 teaspoon vanilla
31
Divide caramel among ramekins
32
Place 1 yam slice atop caramel in each ramekin
33
Using 3 1/2-inch round cookie cutter, cut pastry into 8 disks
34
Pierce pastry all over with fork
35
Top each yam slice with pastry disk
36
Beat egg in bowl to blend
37
Brush pastry lightly with egg
38
Sprinkle with 1 tablespoon sugar
39
Bake until pastry is browned and puffed, about 25 minutes
40
Bring 8 cups water, 1 tablespoon vanilla, and 1 teaspoon salt to boil in heavy large saucepan
41
Add yam slices; cook until just tender, about 6 minutes (do not overcook)
42
Using slotted spoon, transfer yam slices to rack; cool
43
Preheat oven to 375°F
44
Lightly spray eight 3/4-cup ramekins or custard cups with nonstick spray
45
Stir 1 cup sugar and 3 tablespoons water in heavy small saucepan over medium heat until sugar dissolves
46
Boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
47
Remove from heat
48
Gradually add butter, whisking until melted and smooth (mixture will bubble)
49
Whisk in 1 teaspoon vanilla
50
Divide caramel among ramekins
51
Place 1 yam slice atop caramel in each ramekin
52
Using 3 1/2-inch round cookie cutter, cut pastry into 8 disks
53
Pierce pastry all over with fork
54
Top each yam slice with pastry disk
55
Beat egg in bowl to blend
56
Brush pastry lightly with egg
57
Sprinkle with 1 tablespoon sugar
58
Bake until pastry is browned and puffed, about 25 minutes
59
Invert tartes onto plates
60
Serve warm with vanilla ice cream and brittle
61
Invert tartes onto plates
62
Serve warm with vanilla ice cream and brittle