Brie, Fig And Prosciutto Tarts

• 1 cup all-purpose flour
• 5 tablespoons butter cold, diced
• 1 large egg yolk
• 2 figs quartered
• 1 teaspoon balsamic vinegar
• 7 ounces brie sliced
• 2 slices prosciutto torn
• arugula for garnish
• extra-virgin olive oil for drizzling

1. Sift flour and a pinch of salt together into a large bowl. Add butter. Rub in using fingertips until mixture resembles breadcrumbs. Add yolk and enough iced water (up to 1 tsp) to make a firm but pliable dough. Knead lightly, then press out to a flat disc. Wrap in plastic wrap and chill for 30 mins.
2. Preheat oven to 400u0b0F. Roll pastry out between 2 sheets of parchment paper until 1/8 inch thick. Halve dough and use each half to line a 4 inch round springform tart pan. Chill for 15 mins.
3. Line each crust with parchment paper and fill with pie weights. Place on a baking tray and blind bake for 15 mins. Remove paper and weights. Bake for another 8-10 mins, until lightly golden.
4. In a bowl, toss figs and balsamic vinegar together. Arrange Brie, prosciutto and figs in tart crusts. Bake for 8-10 mins, until cheese melts and figs are golden. Serve topped with arugula and drizzled with a little olive oil.

flour, butter cold, egg yolk, balsamic vinegar, torn, arugula, extravirgin olive oil

Taken from www.yummly.com/recipe/Brie_-Fig-and-Prosciutto-Tarts-1403494 (may not work)