Prosciutto Di Parma With Warm Fig Tartlets

Serving Size : 1
Ingredients

for prepare Prosciutto Di Parma With Warm Fig Tartlets

:

Amount	Measure	Ingredient - Preparation Method
Pastry: prosciutto di parma with warm fig tartlets
3	cups	flour
12	tablespoons	sweet unsalted butter, - melted and liquid
1/4	cup	sugar
2		extra large eggs
12		ripe figs
8	ounces	Prosciutto di Parma, - sliced paper thin
1	teaspoon	fennel salad
2	ounces	extra virgin olive oil

Preheat oven to 400 F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings

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