Prosciutto Di Parma With Warm Fig Tartlets

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Title: Prosciutto Di Parma With Warm Fig Tartlets
Categories: New, Text, Import
Yield: 4 servings


: Pastry:
3 c flour
12 TB sweet unsalted butter, --
: melted and liquid
1/4 c sugar
2 extra lg eggs
12 ripe figs
8 oz Prosciutto di Parma, --
: sliced paper thin
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

Recipe By : MOLTO MARIO SHOW #MB5677

Date: Thu, 31
Oct 1996 15:12:58 -0500

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