Prosciutto di parms with fig tartletts

 
                   Prosciutto di Parms with Fig Tartletts
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry:
    3      cups          flour
   12      tablespoons   sweet unsalted butter, melted -- and liquid
      1/4  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
 
 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 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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