2 cups sifted flour
1/2 tsp salt
1 cup butter or vegetable shortening or combination
2-4 tbsp ice water
1 cup ripe plantain, peeled and cut up
1/4 cup sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
1 tbsp butter
1 tbsp vanilla
pinch of salt
red food colouring (optional)
Pre-heat oven to 350ºF
To make pastryPut the flour and salt in a mixing bowl. With fingers, work half the butter into the flour until completely incorporated.
Add the remaining butter, leaving it in small chunks. Quickly stir in ice water to form a somewhat sticky ball. Knead together briefly, wrap in plastic, and press to make a flat disk about 1-inch thick. Refrigerate overnight or for at least an hour.
To make filling
Cut of tip and stem of plantain and cut into two pieces crosswise. Do not peel.
Boil the plantain in unsalted water until tender.
Allow to cool slightly.
Peel the plantains and crush with a fork or potato masher.Add the butter, sugar, vanilla, nutmeg, cinnamon and salt. Taste and adjust if needed
Allow filling to cool completely before filling tart
Roll out dough about 1/8 inch thick, on lightly floured board.
Cut into 4 inch rounds or larger.
Spoon cooled filling in the center of each 4 inch round, fold over and seal with crimper or the prongs of fork.
Place on a paper lined baking sheet.
Brush tops with a little milk or egg wash and prick top with the fork. Sprinkle lightly with sugar
Bake at at 350ºF for 20-25 minutes or until pastry is lightly browned.
* Be sure to keep pastry chilled throughout the process for best results