Duck Confit Tart

For the pastry

• 250 g self-raising flour
• 125 g butter, cut into small pieces
• cold water

To make the pastry, put the flour in a bowl, add the butter, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine a couple of tablespoons of cold water with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fri