My F&W
quick save (...)

Candied Plantain Tarts



  1. 3/4 cup Butter
  2. Pinch of Salt
  3. 3/4 cup confectioners sugar
  4. 1 teaspoon vanilla
  5. 2 cups plus 2 tablespoon cake flour
  6. 3/4 cup chopped pecans

Plantain topping

  1. 3 ripe plantains
  2. water
  3. 6 tablespoons superfine sugar
  1. MAKE THE TOPPING Preheat oven to 350°. Butter and flour a cookie sheet and set aside. Place butter, salt, confectioners' sugar and vanilla in mixer and mix until fluffy. Add flour and pecans and mix by hand until a dough forms. Be careful and do not overmix or dough will toughen. Chill dough for 1/2 hour or overnight. Roll dough out to 1/4-inch thickness and cut out 4-inch disks. Bake them on prepared sheet for 10 to 12 minutes or until golden brown.
  2. Cut plantains very thin on bias. Arrange thin slices on the baked pecan pastry disks in concentric circles. Moisten the plantains and dust heavily with the sugar. Broil or heat with kitchen blow torch until a thick hard caramel forms.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.