Plantain tarts

Yield: 8 Servings


  • 3 Very ripe black plantain

  • 1/2 c Sugar plus more for garnish

  • 1/4 ts To 1/2 ground nutmeg

  • 1/4 ts Vanilla extract


Red food coloring Dough for a double crusted -9" pie Peel the plantains. Put them in a saucepan cover them with water and boil until very tender about 15 minutes. Drain and mash until smooth. Stir in 1/2 c sugar and the nutmeg vanilla and a drop or 2 of red food coloring (opt). Preheat oven to 400 degrees Roll out pie dough and cut into 8 circles that are 4-5 inches across (use a saucer or small plate as a guide). Divide the plantain mixture among the 8 dough circles placing it on side and leaving a 1/2 inch border. Fold the other half of the circle over the filling to form a crescent shape. Crimp the edges with a fork to seal well. Sprinkle with sugar. Bake on an ungreased baking sheet for 30-45 minutes until lightly browned. Cool on wire racks and serve warm or cold. No nutritional information available. Source: Helen Willinsky author of Jerk Barbecue From Jamaica Miami Herald 2/22/96 format: Lisa Crawford 6/23/96

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