Jamaican Plantain Tarts
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cold unsalted 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
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Instructions
- Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.
- While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.
- Preheat the 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 plantain filling into center of each circle; fold in half, to form half-moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.
Source
Original recipe: View Original