I haven't tried the pate brisee, but on page 10 Michel tells you to roll the pastry 5-7 cm larger all round than the tin or ring, depending on the depth. Pate brisee is quite crumbly so I tried the easier pate sucre which is probably more like a traditional English apple pie. It is easily the most malleable pastry than our English shortcrust. You could probably roll it out to 1mm thick, even less, although Michel advises 3mm. If you've got the book I recommend the rum ba bas, i'm probably going to be living off them for months to come as I made a large batch and froze have kept half in the freezer. They were a practice run for my grandad's 90th birthday bash in May, as he loves Rum and they'll be about 200 guests coming!!!! I'm just wondering where to get crystallised violets, someone mentioned to me that they are originally from Toulouse in France? Does anyone have any ideas? I do have some violets growing wild in the garden, but I'm not sure if they are an edible variety and don't really know how to crystallise..any advice?