์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Jamaican Plantain Tarts
Sweet and tender plantain filling encased in a flaky, buttery pastry crust. These tarts are a delightful dessert or snack, showcasing the natural sweetness of ripe plantains.
๐ง ์ฌ๋ฃ
- 3 large Ripe plantains(peeled and mashed)
- 0.5 cup Brown sugar(or to taste)
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg(ground)
- 1 tsp Vanilla extract
- 4 tbsp Butter(melted)
- 2.5 cups All-purpose flour
- 1 tsp Salt
- 0.5 cup Cold butter(cut into cubes)
- 4 tbsp Ice water(or as needed)
- 1 large Egg(beaten, for egg wash)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the filling: In a bowl, combine mashed ripe plantains, brown sugar, cinnamon, nutmeg, vanilla extract, and melted butter. Mix well and set aside.
- 2
For the pastry: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 3
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- 4
Divide the dough into 12 equal portions. Roll each portion into a circle about 5-6 inches in diameter.
- 5
Place a spoonful of the plantain filling onto one half of each dough circle. Fold the other half over to create a semi-circle, and crimp the edges with a fork to seal.
- 6
Place the tarts on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
- 7
Bake in a preheated oven at 375ยฐF (190ยฐC) for 20-25 minutes, or until golden brown.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse very ripe plantains (with black spots) for the sweetest filling.
- โEnsure the butter for the pastry is very cold for a flaky crust.
- โIf the dough is too sticky, add a little more flour; if too dry, add a bit more ice water.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of chopped raisins or currants to the filling.
- For a different flavor, add a pinch of ground ginger to the filling.