Prosciutto Di Parma With Warm Fig Tartlets

Recipe Ingredients

3 cups	187g / 6.6oz	Flour
12 tablespoons	180ml	Sweet unsalted butter - melted
1/4 cup	49g / 1.7oz	Sugar
2		Extra large eggs
12		Ripe figs
8 oz	227g	Prosciutto di Parma - sliced paper thin
1 teaspoon	5ml	Fennel seeds
2 oz	56g	Extra-virgin olive oil

Recipe Instructions

Preheat oven to 400 degrees. 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. 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 degrees 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5677) - from the TV FOOD NETWORK

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