Jamaican Plantain Tarts

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History of the Plantain Tart

The “Patty” Cousin

The Plantain Tart is a sweet relative of the savory Jamaican Patty. While the patty’s roots are tied to the Cornish Pasty brought by the British, the Plantain Tart represents the Caribbean’s love for utilizing every stage of the plantain.

The Red Filling

The most distinctive feature of a traditional Bajan or Jamaican plantain tart is its bright red center. Historically, bakers added red food coloring to the filling to distinguish it from other fruit tarts (like pineapple or guava) on the bakery shelf. Over time, this “cherry-red” look became the hallmark of an authentic tart.

Resourcefulness

The recipe was born out of the need to use overripe (black) plantains. When plantains become too soft to fry as a side dish, their sugar content is at its highest, making them perfect for mashing into a spiced jam for dessert.

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Jamaican Plantain Tart Recipe

1. The Flaky Pastry

• 2 cups All-purpose flour
• 1/2 tsp Salt
• 1/2 cup Cold butter (cubed)
• 1/4 cup Cold shortening (or lard for extra flakiness)
• 1/3 cup Ice-cold water
• 1 Egg yolk (optional, for color)

2. The Spiced Filling

• 2 Very ripe plantains (skin should be mostly black)
• 1/2 cup Brown sugar
• 1 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1 drop Red food coloring (traditional)
• 1 tbsp Butter

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Instructions

Step 1: Make the Pastry

1. Sift flour and salt into a bowl. Cut in the cold butter and shortening using a fork or pastry blender until it looks like coarse crumbs.
2. Gradually add ice water, tossing with a fork until a dough forms.
3. Wrap in plastic and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Boil the plantains (in their skins) for about 10–15 minutes until soft.
2. Peel and mash them thoroughly while hot.
3. Stir in the sugar, butter, vanilla, cinnamon, nutmeg, and the red food coloring. The mixture should be thick and smooth. Let it cool completely.

Step 3: Assemble

1. Preheat your oven to 375°F (190°C).
2. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a 4 or 5-inch saucer as a guide.
3. Place 1–2 tablespoons of the plantain filling in the center of each circle.
4. Fold the dough over to create a half-moon shape. Use a fork to crimp the edges shut.
5. Prick the top of each tart twice with a fork to let steam escape.

Step 4: Bake

1. Place on a baking sheet lined with parchment paper.
2. Bake for 20–25 minutes or until the edges are lightly golden.
3. Optional: Sprinkle with a little granulated sugar while still warm.

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Serving Suggestion

Plantain tarts are best enjoyed at room temperature with a cold glass of milk or a hot cup of Jamaican ginger tea.