INGREDIENTS

INSTRUCTIONS

1997    
(about 1/8 inch thick) and transfer to a baking sheet. Using a 9-inch
plate as a guide, trim dough to a 9-inch round. Prick round all over
with a fork and chill 30 minutes. Bake round in middle of oven until
golden, about 30 minutes, and cool completely on baking sheet on a
rack.  Just before serving, assemble tart. Have ready a flat serving
plate at  least 10 inches in diameter with a slight lip. Run a thin
knife  around edge of creme caramel and rotate pie plate back and forth
to  make sure creme caramel is loosened. Slide crust on top of creme
caramel and invert serving plate on top of crust. Invert tart onto
serving plate (caramel will run to edges of plate) and garnish with
strawberries.  Recipe by: Cooking Live Show #CL8911 Posted to MC-Recipe
Digest V1  #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Jun 30,

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