Prosciutto Di Parms with Fig Tartletts

Prosciutto Di Parms with Fig Tartletts Ingredients

3 c Flour	12 Figs, ripe
12 tb Sweet unsalted butter,	8 oz Prosciutto di Parma, sliced
1/4 c Sugar	1 ts Fennel seed
2 Extra large eggs	2 oz Extra virgin olive oil

Instructions for Prosciutto Di Parms with Fig Tartletts

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 Posted to MC-Recipe Digest V1 #347 Recipe by: Molto Mario From: "suechef@sover.net" Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Eggs	Extra Virgin Olive Oil	Fennel
Figs	Flour	Prosciutto	Sugar

for flavor and categorization

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