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Title: Plantain Tarts
Yield: 8 Servings

Ingredients

      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
      1    red food coloring
      1    dough for a double crusted 9
           - pie

Instructions

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

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