<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">pastry</topic></authority><related type="other"><topic>pastry tubes</topic></related><related type="other"><topic>pastry knives</topic></related><related type="other"><topic>pastry molds</topic></related><related type="other"><topic>pastry bags</topic></related><related type="broader"><topic>food</topic></related><variant type="other"><topic>pastries</topic></variant> <note xml:lang="en"><![CDATA[ Stiff dough made from flour, salt, and fat; usually in the form of butter, and some liquid. Also collectively, articles of food of which pastry forms an essential part, specifically pies or tarts after being baked. ]]></note></mads>