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pâte brisée

[ paht bree-ZAY ]

A French term for "short pastry," a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, QUICHES and BARQUETTES.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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