Jamaican Plantain Tarts

Ingredients

• cup sall-purpose flour
• teaspoon salt
• 1/4 cup cold unsalted butter, cut into 1/2-inch piece s
• tablespoon sshortening, chilled and diced
• egg, beaten
• tablespoon ice-cold water
• very ripe (black) plantains
• 1/4 cup white sugar
• teaspoon vanilla extra ct
• teaspoon grated nutmeg
• dropsred food coloring (Optional)
• egg white, beaten
• white sugar for decoration

Instructions

1. Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.
2. While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Roll dough out on a lightly floured surface to 1/4 inch thick. Cut into circles using a 4 or 5 inch round cookie cutter. Spoon a little plantain filling into center of each circle; fold in half, to form half moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.
5. Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.