Brie Tart

Method: 1. Bake pastery shell "blind" to harden for 10 minutes at 425*. Cool. Reset oven to 375*. 2. Remove the rind from chilled cheese and cut the rind into small pieces with moistened knife. Reserve. 3. Beat softened brie cheese, yokes, ginger, brown sugar, saffron, and salt until smooth. 4. Pour into pastry shell. 5. Strew cut rind evenly over surface of the pie. 6. Combine cinnamon with white sugar and sprinkle around pastry edge. 7. Bake until set golden brown, about 30 minutes or less. Serve warm or cold.

Franziska La Vue

12

45

email:sychyck@yahoo.com/ website:www.geocities.comsychyck/sychyck.html/

1 pound brei cheese, with rind / 6 egg yokes

1/4 teaspoon ginger / 1 teaspoon brown sugar

1/8 teaspoon saffron /1/4 teaspoon salt

1 teaspoon whight sugar /1/2 teaspoon cinnamon

1 8-inch unbaked pastry pie shell or 12 individual unbaked pastry shells, i-inch diameter