Title: Plantain Tarts
Categories: Desserts, Ethnic, Jamaiican, Posted/may
Yield: 8 Servings

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
(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
Posted to MM-Recipes Digest V3 #291

Date: Wed, 23 Oct 1996 21:02:12 EDT

From: maryann36@juno.com (Mary Ann Young)