Prosciutto Di Parma With Warm Fig Tartlets

Course : Italian
Serves: 4
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3 cups flour
12 tablespoons sweet unsalted butter -- melted
1/4 cup sugar
2 extra large eggs
12 medium ripe figs
8 ounces prosciutto di parma -- sliced paper thin
1 teaspoon fennel seeds
2 ounces extra-virgin olive oil

Preparation / Directions:

Preheat oven to 400 degrees. 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. 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 degrees 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5677)

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