I really love this dish from Charlie Trotter's Vegetables Cookbook.  It contains simple ingredients, but they come together beautifully in a magically caramelly, crunchy, appley plate of goodness.  Baking it in the toaster oven is a little bit tricky.  The crust was baked blind for a short while before adding the filling because the heat in the toaster oven primarily comes from the roof, and I didn't want a big glug of soggy pastry underneath the apples.  The recipe calls for walnuts, but I had hazelnuts (you could use any nut--except peanuts--but walnuts or pecans are the nicest).  For the red wine sauce, use a cup of anything you would drink--this recipe is a good excuse to buy yourself a nice bottle! My only caution is: you must pretend ignorance about the  number of calories and the grams of fat per serving (it's a once a year indulgence!).  Here's the recipe: Warm Apple Tartlet with Red Wine-Caramel Sauce.

1.  Don't kneed the pastry too much, but give it a good once over on a floured surface to make sure all the ingredients have come together.  Refrigerate for 20 minutes before rolling.
2.  Don't roll the pastry too thick.  If it's too thick, it won't bake and will become a soggy mess under the apples.
3. Cut your apples in nice wedges (unless you are using a toaster oven!!! --I sliced them thinly so they would bake through).
4. Don't fuss with the caramel.  Don't turn the heat up too high or the caramel with burn.  Heat sugar gradually to the melting point, then add butter.  Don't worry if you get a few lumps, these will dissolve when you de-glaze the pan with red wine. 

The sauce adds a nice zing and balances the dish with a little acidity and punch.

My latest adventures with food have revolved around our toaster oven.  It's a really good little oven and can reach temperatures above 350 degrees.  So far, it has produced toaster oven brownies, flourless chocolate cake, blueberry crisp and apple crisp.  But the best part about exploring baking with the toaster oven was the discovery of some online resources...