Caribbean · Jamaican baking
Plantain Tart
Golden hand pies filled with sweet, warmly spiced plantain—a classic Jamaican-style treat.
8tarts40 minprep25–30 minbake375°Foven
From Dianne's kitchen
A sweet plantain hand pie
Plantain tart pairs a flaky crust with a soft, spiced plantain filling.
The small handheld pies are equally lovely warm from the oven or at room temperature.
What you'll need
Ingredients
For the dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup chilled unsalted butter, cubed
- 4–5 tablespoons ice water
- 1 tablespoon sugar, optional
For the filling
- 2 ripe plantains, peeled and chopped
- ¼ cup sugar
- 1 teaspoon vanilla
- ⅛ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon butter
- Pinch of salt
- ½ cup water
- 2 drops red natural food coloring, optional
Step by step
Instructions
- Cook water, sugar, and plantains in a saucepan over medium heat until soft and nearly dry, about 10–15 minutes.
- Mash while hot, then stir in vanilla, cinnamon, nutmeg, butter, salt, and food coloring if using. Cool.
- Mix flour, salt, and sugar. Cut in butter until crumbly, then add cold water just until dough comes together.
- Chill dough 30 minutes.
- Heat oven to 375°F. Roll dough ⅛-inch thick and cut into 8 circles, about 4–5 inches wide.
- Fill each circle, fold into a half-moon, and seal edges with a fork.
- Bake on a parchment-lined sheet 25–30 minutes until golden.
Dianne's kitchen tip
Cool the filling before shaping
A cooled filling is easier to work with and helps keep the pastry crisp.
A small piece of raw beet simmered with the filling adds natural rosy color.