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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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12 ripe figs
8 slices Prosciutto di Parma, sliced paper thin
1 tsp. fennel seeds
2 fl. oz. extra-virgin olive oil
Pastry:
3 cups flour
12 tbsp. sweet unsalted butter, melted
1/4 cup sugar
2 x-lg. eggs
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Directions:
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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 into 4 pieces and roll each piece into a ball. 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 approximately 1/4-inch thick. Arrange cut fruit, cut side up, on each round and bake at 400°F for 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.
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