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Line an 8 or 9 inch fluted tart pan with a removable bottom with the dough and prick the bottom with a fork. Cover the tart shell with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to

Make the walnut pie crust and pat the mixture over the bottom and 2/3's of the way up the sides of a 9 inch springform pan. Preheat the oven to 350 F. With an electric mixer, beat the cream cheese and

Preheat the oven to 400 F. In a large saute pan set on medium-high heat, melt the butter. Add the sugar and stir for 3 minutes with a wooden spoon until the sugar mixture is a golden caramel brown color,

Line an 8 or o inch fluted tart pan with the pastry and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more. Preheat the oven to 375

Line an 8 or 9 inch fluted tart pan with the pie dough and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more. Preheat the oven to

For the Walnut Crust: Preheat the oven to 350 F. Mix the sugar, walnut, flour and salt in a large bowl. Combine the butter and almond extract and pour over the dry ingredients, mixing well with a wooden spoon. Press the dough

Heat the Marasla wine in a small saucepan or in the microwave. Soak the raisins in the warm Marsala until plumped, about 15-30 minutes. Drain well and set aside. Discard the Marsala. Stir together the ricotta, sugar and 1 of the

Marinate the orange sections in the Triple Sec for 30 minutes. Strain the liqueur into a small saucepan. Set the oranges aside until ready to assemble the dessert. Stir the brown sugar and orage zest into the Triple Sec in the

Heat the sugar and orange juice in a medium saucepan over medium heat, until the sugar is dissolved. Increase the heat to medium-high and boil, without stirring, for 8-10 minutes, until the mixture is a rich amber color. Reduce the

Preheat the oven to 400 F. Place the pears in a deep baking dish, approximately 6 x 6 x 4 inches. In a small saucepan, bring the water, Marsala wine and sugar to a boil over high heat to dissolve