: 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
Yields
4 Servings