Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra virgin olive oil. Gently mix with hands so as not to break the figs up. Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately.
Preheat oven to 400 degrees F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings;