Prosciutto Di Parma with Warm Fig Tartlets

• 3 cups flour, all-purpose
• 12 tablespoons butter, unsalted
• 1/4 cup sugar
• 2 large eggs
• 12 each figs ripe
• 8 ounces prosciutto
• 1 teaspoon fennel bulb
• 2 ounces olive oil, extra-virgin

1. Preheat oven to 400F (200C).
2. Butter a baking dish and set aside.
3. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta.
4. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta.
5. Bring dough together and knead one minute until a medium ball is formed.
6. Divide in 4 pieces and roll each into balls.
7. Refrigerate 15 minutes to allow to rest.
8. Meanwhile, cut figs into halves.
9. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4 inch thick.
10. Arrange cut fruit cut side up onto each round and bake at 400F (200C) for about 20 to 22 minutes.

flour, butter, sugar, eggs, figs ripe, fennel bulb, olive oil

Taken from recipeland.com/recipe/v/prosciutto-di-parma-fig-tartlet-46603 (may not work)