Recipe By :Molto Mario Show #Mb5677

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Servings: 4 Difficulty: Advanced
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Sweet fig tarts topped with salty prosciutto, fennel seeds, and olive oil
Recipe by :Molto Mario Show #Mb5677 recipe image
Recipe by :Molto Mario Show #Mb5677 recipe image
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Recipe By :Molto Mario Show #Mb5677

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 977.9

Description

This elegant yet simple recipe transforms humble ingredients into sophisticated sweet-and-savory tarts. A buttery, sugar-kissed dough serves as the base for ripe, juicy figs that caramelize slightly in the oven. Once baked, the tarts are topped with delicate slices of Prosciutto di Parma, a sprinkle of aromatic fennel seeds, and a drizzle of extra virgin olive oil. The combination of sweet fruit, salty cured meat, and nutty seeds creates a complex flavor profile perfect for an appetizer or light dinner. It is an excellent choice for entertaining, offering a Mediterranean flair that is both visually striking and deliciously balanced.

Ingredients

Directions

  1. Preheat the oven to 400&# 194;°F (200ðC).
  2. Lightly butter a baking dish and set aside.
  3. Melt the unsalted butter until liquid.
  4. On a clean work surface or pasta board, make a mound out of the flour and create a well in the center, similar to making fresh pasta.
  5. Place the sugar, eggs, and melted butter into the well.
  6. Using a fork, gradually mix the ingredients from the well into the surrounding flour until a dough forms.
  7. Bring the dough together and knead by hand for about one minute until a medium-sized ball is formed.
  8. Divide the dough into 4 equal pieces and roll each piece into a ball.
  9. Refrigerate the dough balls for 15 minutes to allow them to rest.
  10. Meanwhile, cut the ripe figs in half.
  11. Remove the pastry from the refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick.
  12. Arrange the cut figs, cut side up, onto each dough round.
  13. Bake the tarts at 400ðF (204ðC) for about 20 to 22 minutes, or until the dough is golden brown.
  14. Remove the tarts from the oven and immediately lay 2 thin slices of Prosciutto over each tart.
  15. Sprinkle with fennel seeds and drizzle with extra virgin olive oil.
  16. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 977.9kcal
% Daily Value *
Total Fat 38.2g59%
Saturated Fat 23.3g117%
Cholesterol 96.8mg33%
Sodium 4.5mg1%
Total Carbohydrate 136.8g46%
Dietary Fiber 4.9g20%
Sugars 0.6g
Protein 18.4g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original source listed this under "Salad" tags, but it is technically a baked tart/appetizer. The "Vegetarian" tag is incorrect due to the prosciutto; it is suitable for pescatarians or omnivores.

Ensure the butter is fully melted but not hot when adding to the eggs to avoid scrambling them.

If you prefer a sweeter tart, you can increase the sugar slightly, but the balance with the salty prosciutto is key.

Figs are seasonal; if out of season, dried figs can be rehydrated or used as a substitute, though fresh yields a different texture.

Serve immediately after assembling the prosciutto and oil to maintain the crispness of the meat and the warmth of the tart.

Keywords: figs, prosciutto, tart, dough, butter, flour, sugar, eggs, fennel, olive oil, mediterranean, appetizer, baking, fresh pasta, parma, sweet savory, fig recipe, easy baking, entertaining
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