Plantain Tarts

 Plantain Tarts:


Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold oil or butter, diced 
  • 5-6 Tablespoons ice-cold water (just enough to form a dough)


Filling:

  • 2-3 very ripe black plantains, peeled
  • 1 cup water
  • 2 Tablespoons oil or butter
  • 1/2 cup white sugar
  • 4 Tablespoons vanilla extract
  • 1 tsp grated nutmeg
  • 1 tsp cinnamon powder


Egg Wash:

  • 1 egg, beaten
  • 1 teaspoon water


INSTRUCTIONS


  • Prepare the pastry by combining the flour and salt in a bowl. Dice butter in cubes and add to the flour until incorporated, and the mixture takes on a breadcrumbs look. Add water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 2 hours in the refrigerator.
  • As the dough chills, peel plantains and cut them into thirds. Place into a small pot with water. As soon as it starts to boil and is soft, pour out the water (or boil until water evaporates), and mash plantains with butter, sugar, vanilla, and nutmeg. Set aside to cool.
  • Preheat oven to 350-375° F.
  • Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Use your fingers to press the edges close and then use a fork to seal the edges. (Or use pastry sealer.)
  • Place the tarts on a baking sheet, and score/poke holes in the top. Brush with beaten egg and water. Brush with beaten egg and water, and sprinkle with sugar.
  • Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.




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