Name: Duck Confit Tart
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: French
Ingredients: freshly ground black pepper; 1 x 400 g tin duck or goose confit; a bunch of flat-leaf parsley, chopped; sea salt; 2 tbsp double cream; 4 eggs; 75 ml milk; 500 g small whole potatoes, cooked; 2 cloves of garlic, crushed, peeled and chopped; 125 g butter, cut into small pieces; cold water; 250 g self-raising flour; butter for greasing; 4 shallots, diced

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 25

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Serve this tart warm, with a green salad alongside.

Ingredients

For the pastry

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

Method

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