Martha Stewart's Apple Crostata is one of my go-to desserts for fall and winer. In a moment of sugary madness I made the crostada and these roasted pears for recent winter party. The crostata is nice because the dough makes enough for two, so I just keep it in the freezer and thus can quickly pull this particular dessert together as long as there are apples in the house. You can find the recipe here.
There is only one thing to remember when you are making this dessert, bake it on a pan with sides to catch any drips. And put a cylinder of rolled up tin foil around the edge to hold it in place till it hardens during baking. The first minutes in a warm oven make the sides want to collapse so you need to figure out a way to keep that from happening. It's too pretty and too delicious a dessert to let that little problem stop you from making it.