Jamaican Plantain Tarts
Serves 2
35 mins prep
45 mins cook
80 mins total
Jamaican plantain tarts are simple but delicious pastries that most of us learned to make during our required cooking classes in high school. Home Economics class started with basic sewing and progressed to cooking for the second semester.
0 servings
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In a large mixing bowl, add flour and butter cubes and gently toss butter in flour. Use your pointer finger and thumbs to press into the flour cubes to flatten them. Keep breaking the butter apart in the flour until they are pea sized pieces. Make a well in the center of the butter and flour mixture and add water 2 tablespoons at a time. Toss the flour with both hands after adding the water each time. Once all of the water is used, the flour may still seem shaggy. Press the flour together with the palms of both hands into a ball. If there are dryer areas of the flour, sprinkle with a small amount of water from the tips of your fingers until the dough is able to come together. (Reference video) Wrap the dough into a cling film and refrigerate for at least 30 minutes. Peel and deseed plantains. Cut into large cubes and place into a small saucepan with water and sugar. Cover and boil plantains until the water has evaporated. Once the water has evaporated and the plantains are tender, add nutmeg, vanilla, butter and mash with a potato masher or fork. Do this while the plantains are still hot. Add in food coloring and stir to incorporate. Set the filling aside to cool completely before filling the pastries. Preheat the oven to 375 degrees fahrenheit. Remove the dough from the refrigerator and allow it to come to room temperature, about 10 minutes. While the dough comes to temperature, make an egg wash by whisking 1 egg with 1 teaspoon water. Roll the dough out on a clean floured surface. If the dough seems shaggy and hard to manage, fold the shaggy ends and keep rolling. (reference video) Try to roll the dough in just one direction as opposed to rolling back and forth. Roll to a ¼ inch thickness and cut out rounds in desired sizes. Fill each round with cooled plantain filling. Egg wash the edges, fold the dough over. Press with fingers to seal and use a fork to crimp the edges. Place each tart on a baking tray and egg wash the tops. Score the tops with a sharp knife and use the remaining 2 tbsps sugar to sprinkle on top of each tart. Bake tarts for 20-22 minutes. Cool on a wire rack and enjoy.
