Rosh Hashana, the Jewish New Year, started last night, but there still is time to make some tasty desserts for the two-day holiday.

Paula Shoyer, author of "The Kosher Baker" (University Press of New England, 2010, $35), used her expertise as a pastry chef to convert buttery desserts into delectable kosher parve (without meat or dairy) desserts. Cookies, cakes, pies, pastries and breads -- they're all in this brand-new, 160-page cookbook.

The recipes are divided into four sections: Quick and Elegant Desserts, Two-Step Desserts, Multiple-Step Desserts and Breads, and Passover and Other Special Diets. A list of baking ingredients including the author's brand-name recommendations is helpful for anyone not familiar with kosher or parve baking.

There are so many tempting recipes in this cookbook I couldn't decide which to try first. After paging through at least three times I settled on her fresh take on a traditional Rosh Hashana dessert, Honey Cake with Pecan Swirls (honey symbolizes a sweet new year), and Apple Tarte Tatin.

Both desserts were outstanding and we didn't miss the butter.

Kosher products are available at most large supermarkets and Murray Avenue Kosher, 1916 Murray Ave., Squirrel Hill.

HONEY CAKE WITH PECAN SWIRLS

PG tested

I don't have a 12-inch loaf pan so I used a 10-by-21/2-inch springform pan. I kept the oven temperature at 350 degrees. I began testing after 50 minutes until the cake was done.

-- Arlene Burnett

• 1 cup pecan halves
• 1/2 plus 1/3 cup sugar, divided
• 1 tablespoon ground
• cinnamon
• 2/3 cup brewed espresso or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
• 3/4 cup honey
• 1/2 cup canola or vegetable oil
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda

Preheat oven to 350 degrees. Grease and flour a 12-inch loaf pan with baking spray containing flour or spray oil plus 2 tablespoons flour.

Place pecan halves in a bag and crush them with a rolling pin until the largest pieces are between 1/4 and 1/2 inch long. Add the 1/2 cup sugar and 1 tablespoon cinnamon to the bag and shake to combine.

In a large bowl, whisk together coffee and honey. Add the oil, 1/3 cup of the white sugar, brown sugar, and eggs and whisk well. Add the flour, cloves, cinnamon, ginger, baking powder and baking soda and beat with a stand or hand-held electric mixer on medium speed for 2 minutes, or mix vigorously by hand, until you have a smooth batter.

Scoop up 1 cup of the batter and pour into the pan. Tilt the pan in a circle so the batter covers the entire bottom. Sprinkle 1/3 cup of the nut mixture, covering the entire batter. Repeat with another cup of batter and 1/3 cup of the nut mixture. Repeat again. Pour the remaining batter on top and spread gently to cover the nuts.

Bake for 1 hour or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan and then turn out onto a rack to continue cooling. This cake is good either warm or at room temperature.

Serves 16.

Store covered in plastic at room temperature for up to 5 days or freeze wrapped in plastic for up to 3 months.

-- "The Kosher Baker" by Paula Shoyer (University Press of New England, 2010, $35)

APPLE TARTE TATIN

PG tested

• 1 sheet parve puff pastry, thawed
• 10 tablespoons parve margarine
• 3/4 cup sugar
• 8 Granny Smith apples
• Flour for sprinkling

Preheat oven to 350 degrees.

Thaw puff pastry at room temperature for 45 minutes or use the "quick thaw method."

You will need a deep ovenproof skillet (handles ovenproof too) about 11 to 13 inches wide. Take a piece of parchment about 16 inches long and sprinkle some flour on it. Roll out the puff pastry sheet until it is 1 inch larger than your pan. Place the pan on top of the rolled pastry and use a sharp knife to cut a circle in the pastry the size of the pan. Remove excess dough and set the dough circle aside.

Place the margarine and sugar in the skillet and set over medium-low heat. Cook for 5 minutes, stirring often. Meanwhile, peel and core the apples and cut into quarters. Add the apples on their sides to the skillet in concentric circles, starting at the outside and working your way toward the center. Pack the apples tightly. Cook for 20 minutes uncovered without stirring.

Place the skillet in the oven for 15 minutes. Remove the skillet from the oven. Place your hand under the parchment, beneath the pastry circle, and flip the pastry over on top of the apples. Be careful, the skillet is hot! Peel off the parchment and use a sharp knife to cut a few holes in the pastry. Return the skillet to the oven and bake for 20 minutes, or until the pastry is golden.

Remove from oven and let rest for 10 minutes. Place a large serving plate over the pan and then flip the tart onto the plate. If any of the apples get stuck in the pan, use a spatula to scoop them out and place them where they belong on the tart.

Serve warm or at room temperature.

Store covered with plastic in the refrigerator up to 3 days.

Serves 8 to 12.

-- "The Kosher Baker" by Paula Shoyer (University Press of New England, 2010, $35)

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