Prosciutto di Parma with Warm Fig Tartlets – a delicious recipe with flour, sweet unsalted butter, sugar, eggs, figs, Parma. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
585
kcal
Calories
21
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: 3 cups flour, ½ tablespoons sweet unsalted butter, melted and liquid, 1/4 cup sugar, 2 extra large eggs, 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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