Anne Willan

Tarte Tourangelle aux Rillettes

Egg Custard Tart with Rillettes

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

To ensure a crisp crust for this version of quiche, which has a rich filling of pork rillettes, the tart shell must be baked first without the filling.

Ingredients

Pie Pastry

200 g flour

Method

Make the pie pastry* and chill for 30 minutes or until firm. Line the pan* with the pastry and chill for a further 30 minutes. Set the oven at moderately hot (190°C/375°F) and put a baking sheet in the oven to heat. Blind bake* the pastry shell on the hot baking sheet and let cool slightly, leaving the baking sheet in the oven. Lower the oven to moderate (175°C/350°F).

For the filling: