Prosciutto Di Parma with Warm Fig Tartlets – a delicious recipe with figs, Parma, fennel seeds, extra-virgin olive oil, flour, sweet unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
902
kcal
Calories
57
g
Fat
81
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 ripe figs, 8 slices Prosciutto di Parma, sliced paper thin, 1 tsp. fennel seeds, 2 fl. oz. extra-virgin olive oil, and more.
Yes, Prosciutto Di Parma with Warm Fig Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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