Prosciutto Di Parma with Warm Fig Tartlets
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 12 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 12 | each |
figs
ripe |
|
| 8 | ounces |
prosciutto
|
*
|
| 1 | teaspoon |
fennel bulb
|
|
| 2 | ounces |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.8E+2 | ml |
butter, unsalted
|
|
| 59 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 12 | each |
figs
ripe |
|
| 231.2 | ml/g |
prosciutto
|
*
|
| 5 | ml |
fennel bulb
|
|
| 57.8 | ml/g |
olive oil, extra-virgin
|
|
Directions
Preheat oven to 400℉ (200℃).
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 ¼ inch thick.
Arrange cut fruit cut side up onto each round and bake at 400℉ (200℃) for about 20 to 22 minutes.
