INGREDIENTS

INSTRUCTIONS

(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, 1997

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