Blue draws/plantain tarts

[jenjen]

Hi Grandma2 I am in the mood to bake, can you help me with some recipes again. Blue draws, Plantain tarts,and pineapple tarts.
Thank you in advance. [img]/forums/images/graemlins/wink.gif[/img]

[High Octane]

Re: Blue draws/plantain tarts

hope yuh live somewhe yuh cyan get banana leaf [img]/forums/images/graemlins/tongue.gif[/img]

[Redj]

Re: Blue draws/plantain tarts

You can buy them frozen, at the Super Store! [img]/forums/images/graemlins/smile.gif[/img]

[NickyTheTricky]

Re: Blue draws/plantain tarts

Last time I checked I had on my red ones today......thanks for asking [img]/forums/images/graemlins/laugh.gif[/img] [img]/forums/images/graemlins/laugh.gif[/img]

A joke yaw. The site has a recipe posted. See it here: http://www.jamaicans.com/cooking/cakes/bluedraw.htm

[Simmy]

Re: Blue draws/plantain tarts

Jenjen, here's the recipe for the plaintain tarts

Plaintain Tarts (From the Real Taste of Jamaica)

Pastry

2 cups sifted flour
1/2 tsp. salt
1 cup vegetable shortening
2-4 tbs. iced water

Filling

1 cup ripe plantain, peeled and cut up
1/4 cup sugar
1/4 cup water
1/2 tsp. nutmeg
1 tbs. raisins (optional)
1 tbs. butter
1 tsp. vanilla
red food coloring (optional)

Method

Preheat oven to 450.
In sauce pan, combine plantain, sugar and water.
Cook over low heat till plantain is cooked.
Remove from heat and add nutmeg, vanilla, raisins and butter, and a dash of red food colouring if used. Allow filling to cool before filling tarts.

To make the pastry

Combine flour and salt with shortening and cut in with pastry blender till flakey. Add ice water to bind together, form into a ball, wrap and refrigerate.

Roll out dough on lightly floured board about 1/8 inch thickness.

Cut 4" rounds or larger.

Spoon cooled filling in the centre of each round, fold over and seal with crimper or prongs of fork.

Place tarts on baking sheet. Brush tops with a little milk and prick top with fork.

Bake at 450 degrees for 10 minutes, then reduce heat to 350 and bake for a further 25-30 minutes. Pastry should be delicately brown.

Serves 6