Parmesan Tartlets With Tomato Confit

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1 3/4 cups all-purpose flour

1/2 teaspoon sugar

1/2 teaspoon salt

1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces

1 large egg, lightly beaten

3 tablespoons cold water

1 cup milk

3/4 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)

1 cup heavy cream

3 large eggs, lightly beaten

Tomato Confit

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