Prosciutto di parms with fig tartletts

1 Servings

Ingredients

Quantity Ingredient
3 cups Flour
12 tablespoons Sweet unsalted butter, melted, and liquid
¼ cup Sugar
2 Extra large eggs
12 Figs, ripe
8 ounces Prosciutto di Parma, sliced paper thin
1 teaspoon Fennel seed
2 ounces Extra virgin olive oil

Directions

Preheat oven to 400 degrees 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 ¼-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

Posted to MC-Recipe Digest V1 #347 Recipe by: Molto Mario

From: "suechef@..." <suechef@...> Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)

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