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1
Special equipment: scalloped ravioli cutter.
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2
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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3
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes.
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4
There should be 1 1/2 to 2 cups of reduced sauce.
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5
Let the sauce cool to room temperature, about 30 minutes.
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6
Stir in the mozzarella cheese and prosciutto.
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7
Meanwhile, place 1 piece of dough on a work surface.
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8
Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle.
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9
Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle.
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10
Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle.
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11
Each should measure 8 1/2 by 3 inches.
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12
Continue rolling and cutting the remaining pie dough.
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13
To form the tarts, place the rectangles on a work surface.
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14
Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle.
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15
Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle.
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16
Press the edges to seal.
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17
Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge.
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18
Place the tarts on the baking sheets.
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19
Brush with egg wash and generously sprinkle with cheese.
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20
Bake until golden, about 20 to 25 minutes.
