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