Editor's note:The recipe and introductory text below are adapted from Ramin Ganeshram's bookSweet Hands: Island Cooking from Trinidad & Tobago. _Ganeshram also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Trinidadian cuisine,click here._
These turnovers are the Trinidadian version of the fruit-filled tarts traditional in European baking. They make an ideal snack or dessert. Dress them up for guests with a dollop of whipped cream and dash of cinnamon.
Ingredients
Makes 15 individual tarts
DOUGH
FILLING
GLAZE
Step 1
Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
Step 2
In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
Step 3
To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
Step 4
Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
Step 5
Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.
· Originally a flavoring made from the oil of nutty, vanilla-scented tonka beans, mixed essence is today a combination of extracts used in almost all Trinidadian baked goods. It's available in West Indian markets or can be made at home by mixing 1/2 cup pure vanilla extract, 1/4 cup each almond and pear extracts, 2 teaspoons dark rum, and 2 drops orange flower water. Store in a tightly sealed jar in a cool, dark place.
Leave a Review
Reviews (2)
Back to Topgreat recipe.When making filling I added two cinnnamon stiks for extra falvouring
Anonymous
特立尼达拉岛
4/30/2011
I'm a trini and was happy to see this recipe even though I have a family recipe of my own that I use..I did not add any baking powder never used it in tart before I guess we like it ..I also cut coconut into very small chunks and blend in a blender with about 1 cup of water put on the stove top with sugar and a bayleaf cooken until all liquid was gone...
kel77051
10/5/2010
