Jamaican Plantain Tarts
Jamaican Plantain Tarts feature a golden, buttery pastry filled with sweet ripe plantains.The plantain filling is flavored with cinnamon, nutmeg, vanilla, and brown sugar.Very ripe plantains create the best naturally sweet and soft texture.The pastry becomes crisp and flaky while the filling turns warm and jam-like.These tarts are perfect for breakfast, tea time, dessert, or snacking.Serve them warm or at room temperature for a delicious Caribbean-inspired treat.
Ingredients
For the Plantain Filling
- 4 very ripe plantains, peeled
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime or lemon juice
- Pinch of salt
- 2–4 tablespoons water, if needed
For the Pastry
- 2½ cups (315 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup (225 g) cold unsalted butter, cubed
- 6–8 tablespoons ice-cold water
For the Egg Wash
- 1 large egg
- 1 tablespoon milk or water
Instructions
Prepare the Plantains
- Choose very ripe plantains with deeply yellow or almost black skins.Peel them and cut them into small pieces.The riper the plantains, the sweeter and more flavorful the filling will be.
Cook the Filling
- Place a saucepan over medium heat.Add the butter and allow it to melt.Add the chopped plantains and brown sugar.
Add the Spices
- Stir in the cinnamon, nutmeg, vanilla extract, lime juice, and a pinch of salt.Mix everything well.
Soften the Plantains
- Cook for approximately 8–10 minutes, stirring regularly.The plantains should become very soft.Add a few tablespoons of water if the mixture becomes too thick or begins sticking to the pan.
Cool the Filling
- Remove the pan from the heat.Transfer the filling to a bowl and allow it to cool completely.Warm filling can melt the pastry, so this step is important.
Cut in the Butter
- Use your fingertips, a pastry cutter, or two forks to work the butter into the flour.Continue until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Add Ice Water
- Add the ice-cold water gradually, one tablespoon at a time.Mix gently until the dough just comes together.Do not overwork the dough
Preheat the Oven
- Preheat your oven to 375°F (190°C).Line a baking sheet with parchment paper.
Roll Out the Dough
- Lightly flour your work surface.Roll the chilled dough to approximately ⅛ inch thickness
Add the Filling
- Place approximately 1½–2 tablespoons of cooled plantain filling in the center of each pastry circle.Avoid overfilling.
Make Small Vents
- Use a sharp knife to make one or two small cuts in the top of each tart.These vents allow steam to escape during baking.
Prepare the Egg Wash
- Whisk the egg with milk or water.Brush the tops of the tarts lightly.
Cool Slightly
- Remove the tarts from the oven.Allow them to cool for approximately 10 minutes before serving.The filling will be very hot immediately after baking.
Serve
- Enjoy the Jamaican Plantain Tarts warm or at room temperature.They pair beautifully with tea, coffee, or a refreshing Caribbean-style drink.
Notes
- Ripe plantains: Use very ripe plantains with dark skins for the sweetest filling.
- Texture: The filling can be smooth or slightly chunky according to your preference.
- Spices: Cinnamon and nutmeg provide warm Caribbean-inspired flavor.
- Pastry: Keep the butter cold for the flakiest crust.
- Cooling: Always cool the filling before placing it inside the pastry.
- Lime: Fresh lime juice adds brightness and balances the sweetness.
- Size: Smaller tarts are perfect for snacks and parties.
- Serving: The tarts taste delicious both warm and at room temperature.