Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one tart pan, you can bake the shells consecutively;...
Author: Martha Stewart
Underneath a golden layer of pecans, a sweet and sticky filling awaits. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
Author: Martha Stewart
Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
Author: Martha Stewart
A lavish Saudi Arabian dish named for the large tray on which it's served, al mansaf traditionally calls for layers of thin bread followed by a bed of flavorful rice that's topped with lamb. Martha's adaptation...
Author: Martha Stewart
Creme brulee meets cheesecake in this rich yet airy tart. While it's wonderful solo, a spun sugar flourish makes the dessert a true showstopper.
Author: Martha Stewart
In late summer, when zucchini and tomato seasons overlap, seize the moment to make this southern classic. In this modernized version from cookbook author Sarah Copeland, there's less cheese and more vegetables-but...
Author: Sarah Copeland
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange Ginger Rounds or Orange Sable Cookies.
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar...
Author: Martha Stewart
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early...
Author: Martha Stewart
For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green...
Author: Martha Stewart
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
Author: Martha Stewart
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to...
Author: Martha Stewart
This chocolate-lined crust has been subtly-and seasonally-spiced to complement our Pumpkin-Chocolate Tart's rich filling.
Author: Martha Stewart
Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a...
Author: Martha Stewart
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Use this recipe as a crust for our Apple-Blackberry Pie.
Author: Martha Stewart
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for...
Author: Martha Stewart
Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.
Author: Martha Stewart
When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust.
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart....
Author: Martha Stewart
This recipe is the crust for the Apricot Chiffon Pie.
Author: Martha Stewart
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
Author: Martha Stewart
The apple pie takes on the flavors of Indian chai (tea). A blend of fennel seeds and ground cinnamon, cloves, and cardamom offers a unique and spicy rendition of this fall favorite dessert.
Author: Martha Stewart
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Author: Martha Stewart
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Author: Martha Stewart
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
Author: Martha Stewart
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Author: Martha Stewart
Chocolate and nuts are the defining duo of Derby pie, a Kentucky classic. To keep this pie in the Southern state of mind, sorghum syrup is used as the main sweetener, and a nip of Bourbon provides an oaky,...
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Author: Martha Stewart
Perfecting the pie that plucks at American heartstrings is simple when an assortment of apples is used. Try mixing some Macoun with Granny Smith, Cortland, Jonagold, and Empire. Most important, buy the...
Author: Martha Stewart
Use this recipe to make our Plum Tarte Tatin.
Author: Martha Stewart
Use this rustic pastry dough for our Plum Galette.
Author: Martha Stewart
Pumpkin and chocolate may seem like an unlikely pairing, but they're wicked good in this tart. Pure pumpkin purée is blended with familiar flavors including cinnamon, ginger, cloves, and nutmeg.
Author: Martha Stewart
A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand")....
Author: Martha Stewart
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates...
Author: Martha Stewart
You can substitute store-bought dough in a pinch.
Author: Martha Stewart
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
Author: Martha Stewart
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes...
Author: Martha Stewart
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Author: Martha Stewart