-
1
Preheat the oven to 400 degrees F.
-
2
Butter a baking dish and set aside.
-
3
On a pasta board, or large, clean, wooden cutting board, make a mound out of flour and make well in center, just like making fresh pasta.
-
4
This can also be done in a large mixing bowl.
-
5
Place the sugar, eggs, and melted butter into the well.
-
6
Using a fork, mix the ingredients, bringing the walls of the flour into the well bit by bit, and forming a mass of dough.
-
7
Once the dough has come together, knead it for 1 minute until a medium ball has formed.
-
8
Divide the dough into 4 equal pieces and roll each into a ball.
-
9
Wrap each dough ball in plastic.
-
10
Refrigerate the balls for 15 minutes so that the dough has a chance to rest.
-
11
Meanwhile, cut the figs into halves.
-
12
Remove the pastry from the refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick.
-
13
Carefully place the rounds in the prepared baking sheet.
-
14
Arrange the fruit cut side up in the center of each pastry round.
-
15
If you desire, you can fold the tart edges in over the fruit to form a kind of shell, or else let the fruit come near the flat edges of the tarts, forming a flat, disk-like tart.
-
16
Bake the tarts until the pastry is golden brown, about 20 to 22 minutes.
-
17
Remove the tarts from oven, lay 2 thin slices of prosciutto over each, and sprinkle them with cracked black pepper, fennel seeds and the extra-virgin olive oil.
-
18
Serve immediately.
