Prosciutto Di Parma with Warm Fig Tartlets
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Ingredients
| 12 | ripe figs | | 8 slices | Prosciutto di Parma, sliced paper thin | | 1 tsp. | fennel seeds | | 2 | fl. oz. extra-virgin olive oil |
Pastry
| 3 cups | flour | | 12 tbsp. | sweet unsalted butter, melted | | 1/4 cup | sugar | | 2 | x-lg. eggs |
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Instructions
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 into 4 pieces and roll each piece into a ball. 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 approximately 1/4-inch thick. Arrange cut fruit, cut side up, on each round and bake at 400°F for 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.
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