Jamaican Plantain Tarts

Posted by On October 07, 2015 1 Comment
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Jamaican Plantain Tarts Recipe

Jamaican Plantain Tarts

Jamaican Plantain Tarts are true island food. When you bite into them the crust leaves no flakes, and the luscious ripe plantain filling is sweet, flavorful and bright red in color. Simple and yummy!

FOR THE FILLING

  • 1 medium very ripe plantain, peeled and diced
  • 2 to 4 tbsp sugar
  • 1/4 cup orange juice
  • 1 tsp nutmeg
  • 1 tbsp butter
  • 2 tsp vanilla
  • Red food coloring (optional)

FOR THE PASTRY

  • 1 1/3 cups flour
  • 1/2 tsp salt
  • 3/4 cup ice cold butter
  • 3 tbsp sour cream
  • Ice cold water as needed

FOR THE FILLING

  1. Place orange juice, plantain and sugar into a small saucepan and cook over low heat for about 5 minutes. Add butter, vanilla and spices and cook until plantain is soft and begins to break apart.
  2. Crush plantain to get a smooth filling that is not too runny or too dry.Set the mixture to cool to room temperature. Add sugar to taste as the sweetness of the plantain affects how much sugar you need.

FOR THE PASTRY

  1. Sift the flour and salt into a large mixing bowl. Combine the cold butter and flour mix together until the mixture resembles wet sand with only a few larger pieces. Add the sour cream and a tablespoonful of water at a time, mixing until the dough binds together without getting sticky.
  2. Use your hands to pat the dough into a ball and place on parchment paper on a flat surface.
  3. Roll the dough to a rectangular shape, about 10 inches long. Fold dough over in thirds, like you would folding a letter. Rotate the folded dough and repeat at least twice. The dough will come together more cohesively with each turn and roll.
  4. Place the folded dough in the fridge for minimum of 30 minutes. Once removed from the fridge, roll out to about 1/8th of an inch thick.
  5. Use an inverted bowl to cut 4-inch circles from your dough and use a spoon to add some of the filling. Fold over and seal using a fork to crimp the edges together. Use the fork to prick holes in the top of each tart also.
  6. Pop the tarts back in the fridge for about 5 minutes before baking.
  7. Bake at 400 F in a preheated oven for 10 minutes and then 12 TO 15 minutes at 350F. Tarts are done when they are golden brown and flaky. Enjoy!

NOTES

  • Use a sheet of parchment paper on top of the dough and use the rolling pin over that. It makes the job of rolling much easier.
  • Do not knead the dough as it makes the dough overworked. Handle as little as possible.
Adapted from kimberlymcbee.com

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