Prosciutto Di Parma with Warm Fig Tartlets

: 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. Recipe By : MOLTO MARIO SHOW #MB5677 Date: Thu, 31 Oct 1996 15:12:58 -0500 -----