Prosciutto Di Parma with Warm Fig Tartlets

• 12 ripe figs
• 8 slices Prosciutto di Parma, sliced paper thin
• 1 tsp. fennel seeds
• 2 fl. oz. extra-virgin olive oil
• 3 cups flour
• 12 tbsp. sweet unsalted butter, melted
• 1/4 cup sugar
• 2 x-lg. eggs

1. Preheat oven to 400F.
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 into 4 pieces and roll each piece into a ball.
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 approximately 1/4-inch thick.
10. Arrange cut fruit, cut side up, on each round and bake at 400F for 20 to 22 minutes.
11. Remove tarts from oven; lay 2 thin slices of Prosciutto over each.
12. Sprinkle with fennel seeds and extra-virgin olive oil and serve.

figs, parma, fennel seeds, extravirgin olive oil, flour, sweet unsalted butter, sugar, eggs

Taken from www.foodgeeks.com/recipes/4238 (may not work)