Plantain Tarts

  • on March 12, 2007
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Ingrients & Directions

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

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.

8 Servings

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