In this segment, Chef Colin's invisible assistant describes the pastry dough called Pate Brisee process so that you can make one for your modern Tart Tatin. The dough is airy and light and the best part is that you do not need to blind bake. Once you roll it out, you can cover your Tart Tatin as seen in Sunday Mornings with Chef Colin - Tart Tatin Part 1.
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