Prosciutto Di Parma with Warm Fig Tartlets
| Yield: | 1 Servings |
| Categories: |
| PASTRY | ||
| 3 | c | Flour |
| 12 | tb | Sweet unsalted butter,; melted and liquid |
| 1/4 | c | Sugar |
| 2 | Extra large eggs | |
| 12 | Ripe figs | |
| 8 | oz | Prosciutto di Parma,; sliced paper thin |
| 1 | ts | Fennel salad |
| 2 | oz | Extra virgin olive oil |
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