Plantain tarts
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Very ripe, black plantain | |
| ½ | cup | Sugar plus more for garnish |
| ¼ | teaspoon | To 1/2 ground nutmeg |
| ¼ | teaspoon | Vanilla extract |
| Red food coloring | ||
| Dough for a double crusted 9\" pie | ||
Directions
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 ½ 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 ½ 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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