3 c Flour
12 tb Sweet unsalted butter,;
-melted and liquid
1/4 c Sugar
2 Extra large eggs
12 Ripe figs
8 oz Prosciutto di Parma,; sliced
1 ts Fennel salad
2 oz Extra virgin olive oil
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 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