Prosciutto Di Parms with Fig Tartletts

These fig tartlets walk the line between sweet and savory with real confidence. A simple butter pastry shell cradles halved fresh figs that bake until jammy and soft, then gets draped with paper-thin prosciutto and finished with fennel seeds and a drizzle of good olive oil.

The dough is made exactly like fresh pasta: a flour mound on the board, a well in the center, eggs and melted butter worked in with a fork. Knead it just enough to bring it together, about a minute. Overwork it and the pastry gets tough instead of tender and short. The 15-minute rest in the fridge relaxes the gluten and makes rolling much easier.

The magic happens when the hot, caramelized figs meet the cool, silky prosciutto. The heat from the tart slightly softens the ham and releases its fat, creating a salty-sweet combination that’s pure Italian simplicity. Fennel seeds scattered on top add a licorice-anise crunch that ties everything together.

Chef Tips

• Use truly ripe figs. Underripe figs stay hard and tasteless even after baking. They should give slightly when pressed and smell fragrant.
• Roll the dough ¼ inch thick, no thinner. It needs structure to hold the fruit without breaking.
• Lay the prosciutto on immediately after the tarts come out of the oven. The residual heat is enough to warm it. Don’t bake the prosciutto or it turns crispy and loses its silky texture.
• Use the best extra virgin olive oil you have. On something this simple, the quality of each ingredient shows.

Variations

• Blue cheese finish: Crumble a bit of Gorgonzola over the figs before adding the prosciutto for a rich, tangy addition.
• Honey drizzle: Add a thin stream of warm honey along with the olive oil for an even sweeter contrast against the salty ham.