Description
This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cold butter, cut into 1/2 inch pieces
- 3 tablespoons shortening, chilled and diced
- 1 egg, beaten
- 1 tablespoon ice-cold water
- 3 very ripe (black) plantains
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated nutmeg
- 2 drops red food coloring (Optional)
- 1 egg white, beaten
- white sugar for decoration
Instructions
- Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated
- and the mixture takes on a sandy appearance. Combine the egg and water
- and stir into the flour mixture until a dough forms
- then knead for a few turns to bring the dough together. Wrap well
- and chill for 3 hours in the refrigerator.
- While dough is chilling
- peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender
- 5 to 10 minutes depending on how ripe your plantains are. Once soft
- pour out the water
- and mash plantains with sugar
- vanilla
- nutmeg
- and red food coloring. Set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle
- then fold in half
- to form a half-moon shape. Place the tarts on a baking sheet
- brush with beaten egg white
- and sprinkle with sugar.
- Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 7 hrs 5 mins
Servings: 25