Recipe - Plantain Tarts

3 Very ripe, black plantain
One half cup Sugar plus more for garnish
One fourth teaspoon To One half ground nutmeg
One fourth teaspoon 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 One half cup 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 45 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 One half 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 3045 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 MMRecipes Digest V3 #291

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

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