Flaky Plantain Tarts
The School Gate & Corner Shop
Past the three-thirty school bell, heat pressing against the corner shop glass case, kids trade coins for warm half-moons of a sturdy, undeniably British-style shortcrust hiding a spiced, violently pink center. Don't fight the food coloring; it's a mandatory trigger for the memory. The real trick isn't the pastry—cold supermarket dough works fine—it’s waiting until the plantain looks like a rotting compost casualty before you even think about boiling it. That mushy, black-skinned fruit delivers a jammy, complex sweetness instead of a dry, mouth-puckering mistake, ensuring the pastry shatters on the walk home, leaving flakes down a school uniform and sweet mash on the fingers.
Ingredients
- all-purpose flour2 cup
- granulated sugar1 tbsp
- kosher salt1/2 tsp
- unsalted butter1/2 cup
- vegetable shortening1/4 cup
- ice-cold water5 tbsp
- very ripe plantains2 large
- dark brown sugar1/3 cup
- unsalted butter1 tbsp
- vanilla extract1 tsp
- ground cinnamon1/2 tsp
- freshly grated nutmeg1/4 tsp
- kosher salt1 pinch
- red food coloring3 drops
- almond extract1/4 tsp
- large egg1 large
- granulated white sugar2 tbsp
Method
- 01
Rub the cold butter and shortening into the flour, sugar, and salt until the mixture resembles coarse sand.
Work quickly using your fingertips or a pastry cutter so the fats don't melt. Leaving a few pea-sized pieces ensures a flaky crust.
- 02
Drizzle in the ice water one tablespoon at a time, tossing gently until the dough just holds together.
Do not overwork it. Pat the dough into a thick disc, wrap tightly in plastic, and refrigerate for at least 30 minutes to relax the gluten.
- 03
Boil the halved plantains in their skins for about 10 minutes.
They should be incredibly tender and starting to burst. Peel them as soon as they are cool enough to handle.
- 04
Mash the plantains while they are still steaming hot.
Stir in the brown sugar, 1 tablespoon butter, vanilla, cinnamon, nutmeg, salt, almond extract, and food coloring until it forms a lush, bright pink paste.
- 05
Let the filling cool completely to room temperature.
This is non-negotiable. If you place a hot plantain mash onto raw dough, the butter will melt and ruin the pastry's structure.
- 06
Roll out the chilled dough to an eighth-inch thickness and cut into four-inch circles.
Re-roll the scraps until all the dough is used. Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 07
Spoon the cooled filling into the center of each circle, fold into a half-moon, and crimp the edges tightly with a fork.
Poke two small holes in the top of each tart with a knife to let steam escape during baking.
- 08
Brush the tarts with egg wash and sprinkle generously with granulated sugar.
This provides that iconic, shatteringly crisp bakery finish. Bake for 20 to 25 minutes until golden brown, then cool on a wire rack.
Notes
Wait for the black skins.
A yellow or green plantain retains tannins that leave an astringent, 'stainy' taste. The skins must be completely black and the fruit soft to the touch before you cook them.
The mandatory food coloring.
Natural plantains oxidize to a dull grey-brown. The red food coloring adds no flavor, but it provides the essential visual nostalgia of a Jamaican bakery.
From Cook Jamaican in America.