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Plantain Tarts

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

3    ripe, black plantain
1/2  c  Sugar plus more for garnish
1/4  t  To 1/2 ground nutmeg
1/4  t  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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