| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 12 |
tb |
Sweet unsalted butter,; melted and liquid |
| 1/4 |
c |
Sugar |
| 2 |
|
Extra large eggs |
| 12 |
|
Ripe figs |
| 8 |
oz |
Prosciutto di Parma,; sliced paper thin |
| 1 |
ts |
Fennel salad |
| 2 |
oz |
Extra virgin olive oil |
INSTRUCTIONS
PASTRY
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.
Yield: 4 servings
Recipe By : MOLTO MARIO SHOW #MB5677
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 15:12:58 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”