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Preheat the oven to 475 F. Place the pastry on a greased baking sheet. Arrange the apples on top in a spiral design, leaving a 1-inch border all around. Sprinkle with the sugar and scatter with the butter pieces. Bake in

Preheat oven to 375 degrees. Prepare the pastry and roll out on a lightly floured surface into a 12-inch circle. Place in an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pastry with a fork.

The day before serving, grease a 41/2 x 8-inch loaf pan and line it with plastic wrap, leaving a 2-inch overhang on the ends. Grease the inside of the wrap and place half of the nuts at the bottom of

Preheat oven to 400°. Grease a 9-inch springform pan with the butter, then dust with 1 tablespoon of fl our, shaking off the excess. Beat the egg whites and 4 tablespoons of sugar for 5 minutes, until shiny and almost doubled in volume.

In a small bowl, mix the cornstarch and 1 cup milk until smooth. In a 2-quart saucepan bring the remaining milk and cream to a soft boil over medium heat. Add the chocolate and the coff ee, and stir well

Make Chocolate Sauce. Keep warm. Preheat oven to 400°. Grease a deep baking dish. In a large bowl beat the eggs, egg yolks, and sugar with an electric mixer until it forms a thick yellow custard. Add the milk, cream, and vanilla, and

For the crust mix all the ingredients in a bowl, then press the mixture into a 9-inch spring-form pan, pressing well to cover the entire bottom and the sides of the pan. Preheat oven to 325 degrees. In a large bowl, beat

In a large non-stick pan, cook the butter over high heat until it sizzles. Add the apples and stir well, reduce heat to medium-high and cook stirring well for 2 to 3 minutes. Add the shopped shallots and cook for

Preheat oven 375 degrees. Make pastry and roll out on a lightly floured surface into a 12-inch circle. Place into an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pie pastry with a fork. Line