Plantain Tart

Cook the plantain filling: Peel and mash the very ripe plantains. Place them in a saucepan over medium-low heat with the brown sugar, vanilla, and nutmeg.

Thicken and color: Cook the mixture for 10-15 minutes, stirring frequently until it thickens to a jam-like consistency. Stir in 2-3 drops of red food coloring to give it the traditional reddish tint. Let it cool.

Form the tarts: Preheat oven to 375°F. Roll out the chilled dough to 1/8-inch thickness. Cut out 4-inch circles. Place a tablespoon of filling in the center of each.

Bake: Fold the dough over into a half-moon, crimping the edges with a fork to seal. Pierce the top once to vent steam. Bake on a parchment-lined sheet for 20-25 minutes until lightly golden.