Plantain Tarts

Course : Appetizers
Serves: 8
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3 medium ripe -- black plantain
1/2 cup sugar plus more for garnish
1/2 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 dash red food coloring
1 crust dough for a double crusted 9 pie

Preparation / Directions:

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.

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