Jamaican Plantain Tarts is a traditional Jamaican recipe for tarts filed with a spiced plantain filling. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Plantain Tarts.
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Ingredients:
For the Pastry:
400g plain flour
60g butter cut into 1cm dice
3 tbsp vegetable shortening, cut into 1cm dice
1 tsp salt
egg, beaten
1 tbsp water
For the Filling:
3 very ripe plantains
50g sugar
1 tsp grated nutmeg
1 tsp vanilla extract
1 egg white, beaten
pinch of ground Annatto Seeds
2 tbsp sugar
Method:
Place the flour, butter, shortening and salt together in a large bowl. Rub with your fingers until the ingredients are combined and resemble fine breadcrumbs. Add the egg and water and bind together. If needed add a little more water. Once the ingredients come together as a dough, cover in clingfilm and refrigerate for about 4 hours.
Meanwhile, prepare the filling by boiling the peeled plantains in water until soft. Drain once done and mash then add the sugar, nutmeg, vanilla and annatto seeds.
Roll the dough out and cut into circles with a 9cm diameter pastry cutter. Place a tablespoon of the mixture in the centre of each pastry circle then brush the edge of each circle with egg white and fold the pastry in thirds towards the centre, forming a triangular case. Brush the top of the tarts with egg whites and place on a greased baking tray.
Sprinkle the tops of the tarts with sugar and bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) for 20 to 25 minutes.
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