Purists looking to deviate only slightly from the familiar will find the nuanced flavors they expect within these whimsically exaggerated fluted edges.
Author: Martha Stewart
If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill...
Author: Greg Lofts
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.
Author: Martha Stewart
We used a mix of heirloom apples ( available at farmers' markets, orchards, and by mail-order), but feel free to substitute any firm, tart cooking apples.
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
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot....
Author: Martha Stewart
Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an...
Author: Martha Stewart
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in...
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with...
Author: Martha Stewart
Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.
Author: Martha Stewart
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Author: Martha Stewart
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
Author: Martha Stewart
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Author: Martha Stewart
You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.
Author: Martha Stewart
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs...
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
Each slice of this peach-raspberryslab pie, a thin double-crustpie, is portable and easyto eat; it can be served on a large cutting board or pizza peel.
Author: Martha Stewart
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Author: Martha Stewart
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Author: Martha Stewart
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.
Author: Martha Stewart
This delicious dessert recipe is courtesy of Matt Lewis. Use the tart shells for his Lemon-Almond Meringue Tart.
Author: Martha Stewart
For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Author: Martha Stewart
Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche tastes best with apricots that are just ripe, sa they are easiest to peel when blanched.
Author: Martha Stewart
Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Author: Martha Stewart
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves...
Author: Martha Stewart
Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.
Author: Martha Stewart
A pie with a crunchy macadamia-nut-and-sugar-cookie crust, a supple pineapple-orange filling, and a cloud of whipped cream dotted with candied macadamia nuts beautifully balances textures.
Author: Martha Stewart
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
Author: Martha Stewart
Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining."Also try:Cream Puffs with Pastry Cream and Maple-Espresso Glaze
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com)....
Author: Martha Stewart
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Author: Martha Stewart
Layers of semisweet chocolate, rum-flavored vanilla custard, and stiff whipped cream delight in this tart twist on a favorite pie.
Author: Martha Stewart
An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.
Author: Martha Stewart
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff...
Author: Martha Stewart
Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping for a brunch quiche. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the...
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells.
Author: Martha Stewart