Prosciutto Di Parms with Fig Tartletts

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.

Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve.