Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine!

Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.

Preheat the oven to 400 degrees F. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side.

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.

Preheat the oven to 425 degrees F. To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine.

Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.

Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour ...

Sweets are a must in every cuisine, so let’s make Mary’s Apple Raspberry Crostata, a zesty, crisp apple-filled tart with rich short crust.