[ATTACH=full]229[/ATTACH]\n\n[B]Plantain tarts [/B]are more or less [B]a Jamaican delicacy![/B] It's [B]the perfect balance[/B] between the flaky, [B]savory crust[/B], and the [B]jelly-like filling[/B] that could cater to [B]any sweet-tooth[/B].\n\nSo, what you'll need to do is start with making the dough! (Or, you can choose the easier option of buying a pre-made dough if you so choose).\nBut if you're sticking with making the dough [B]homemade[/B], then you'll need about two cups of flour, enough margarine to bind the flour together, and then a few teaspoons of ice-cold water, to further the binding process. You should also add a [B]pinch[/B] of salt, to add some flavor to the dough.\nIt's great if you can use a [B]mixing machine to mix out this dough mixture[/B], until it's flaky. Then, form it into a [B]ball[/B]. Then, it's time to work on your [B]patience, because you'll need to wait about half an hour [/B]for the dough to be ready.\n\nThen, you get started on the [B]filling![/B] Cut up the [B]plantains[/B] (which is the "cousin" of the banana, but longer and fatter). Cut 'em up into [B]small pieces[/B], then heat a pot with some butter/margarine; add the plantains, then about [B]quarter cup of granulated sugar[/B]. Add a [B]touch of red food coloring[/B] (to get that authentic "plantain-tart-look").\n\nCut the dough up into [B]small pieces, according to your desired serving size[/B], add the filling, fold 'em over like what you see in the pic, and then brush the tops with melted butter/margarine or milk.\nBake in a 350-degree oven, for about fifteen minutes, or until golden brown. You can [B]poke holes in the tops of the plantain tarts, [/B][U][B]before you bake 'em[/B][/U].\n\nTell me if you've tried this recipe, and [B]how it's worked for you. [/B]If you know about plantain tarts already, do you like 'em? \n\nLet me know!