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Duck Confit Tart

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 25

Appears in
The French Kitchen: A Cookbook

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

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