Jamaican Plantain Tarts

Ingredients

• Servings: 25
• pastry:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup cold butter, cut into 1/2 inch pieces
• 3 tablespoons shortening, chilled and diced
• 1 egg, beaten
• 1 tablespoon ice-cold water
• filling:
• 3 very ripe (black) plantains
• 1/4 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

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 7 hrs 5 mins


• 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.