Prosciutto di Parma with Warm Fig Tartlets

• 3 cups flour
• 12 tablespoons sweet unsalted butter, melted and liquid
• 1/4 cup sugar
• 2 extra large eggs
• 12 ripe figs
• 8 ounces Prosciutto di Parma, sliced paper thin
• 1 teaspoon fennel salad
• 2 ounces extra virgin olive oil

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

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

Taken from www.foodnetwork.com/recipes/mario-batali/prosciutto-di-parma-with-warm-fig-tartlets-recipe.html (may not work)