| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
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 |
|
Figs, ripe |
| 8 |
oz |
Prosciutto di Parma, sliced paper thin |
| 1 |
ts |
Fennel seed |
| 2 |
oz |
Extra virgin olive oil |
INSTRUCTIONS
Preheat oven to 400 degrees 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
Posted to MC-Recipe Digest V1 #347
Recipe by: Molto Mario
From: "suechef@sover.net" <suechef@sover.net>
Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)
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