A buttery, crumbly crust filled with vanilla-flecked pastry cream is the perfect canvas for showcasing a pile of jewel-like raspberries and strawberries.
Author: Martha Stewart
Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
Author: Martha Stewart
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three...
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Washington Walnut Pie.
Author: Martha Stewart
Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American comfort food that's a dinnertime favorite-chicken...
Author: Martha Stewart
You can make everything but the whipped cream in advance for Martha's take on this perennial crowd-pleaser.
Author: Martha Stewart
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
Author: Martha Stewart
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Author: Martha Stewart
This tangy pie tastes best when it has been chilled overnight in the refrigerator.
Author: Martha Stewart
Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
Author: Martha Stewart
This colorful and delicious tart is stacked with fresh sliced strawberries. The puff-pastry crust couldn't be simpler to make, but pistachios give it an eye-catching, elevated appearance.
Author: Martha Stewart
This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry." Photo Credit: Martin Brigdale
Author: Martha Stewart
These are really "faux" potpies, since the pastries are baked separately, but they are elegant nevertheless. Cod or halibut may be used instead of the wild striped bass.
Author: Martha Stewart
Our double-chocolate tart is decorated with petroglyphs, or cave paintings. Create your own by cutting figures out of cardboard for stencils.
Author: Martha Stewart
These miniature tarts, made by lining muffin-tin cups with pastry squares, contain pumpkin-pie spices (cinnamon, clove, ginger, nutmeg) but not pumpkins; instead, a sweet custard forms the filling.
Author: Martha Stewart
Martha showcases ripe summer blueberries in an intricate tart inspired by an American fashion icon: the bandanna.
Author: Martha Stewart
You won't even notice this hearty potpie is meatless. You can also make the fluffy Cheddar Biscuits without the potpie.
Author: Martha Stewart
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart contest.
Author: Martha Stewart
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Author: Martha Stewart
Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.
Author: Martha Stewart
Author: Martha Stewart
Use purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.
Author: Martha Stewart
We used a fluted round cutter to make our design on this pie, but a hexagonal, flower, or oval shape would work as well. Dusted with powdered sugar before serving, it might remind you of another sweet-and-tart...
Author: Martha Stewart
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal...
Author: Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Author: Martha Stewart
These tarts, which are flavored with vanilla bean and blood-orange juice and are baked in a pate sucree crust, complement afternoon tea or make a delicious final course for dinner.
Author: Martha Stewart
This tart pairs a cinnamon-tinged crust with a caramelized brown-sugar filling.
Author: Martha Stewart
Our take on the classic French dessert substitutes plums for the traditional apple topping. It can be served warm or at room temperature. Either way, serve it immediately after inverting. If serving at...
Author: Martha Stewart
This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.
Author: Martha Stewart
Featuring rich custard filling, this sweet Indiana staple is known as Hoosier pie. Each slice isserved with fresh raspberries and raspberry-flavored whipped cream.
Author: Martha Stewart
Because it uses frozen puff pastry, making this tart is easier than it looks. Alternating black and red plums to create "stripes" is optional.
Author: Martha Stewart
Use this recipe to make our Summer Squash Lattice Tart.
Author: Martha Stewart
A squeeze of a lemon wedge brightens the flavor of this homey dish.
Author: Martha Stewart
Use this recipe to make our Mushroom-and-Bacon Tart.
Author: Martha Stewart
Tortillas will keep in the refrigerator, in a sealed plastic bag, for up to two months.
Author: Martha Stewart
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Author: Martha Stewart
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
Author: Martha Stewart
Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted from Citrus: Sweet and Savory Sun-Kissed Recipes...
Author: Martha Stewart
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting on your oven to finish off the tart; the crackly...
Author: Martha Stewart
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Buttermilk Pie is an American classic. Grated lemon zest provides a tart contrast to the rich, creamy filling made from melted butter, buttermilk, and egg yolks; the piecrust is pate brisee rolled in graham-cracker...
Author: Martha Stewart
Use this flaky pie dough recipe when making our Individual Dried-Fruit Tartes Tatin.
Author: Martha Stewart
Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer. ÂÂ
Author: Martha Stewart
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue hearts. Make a large version for a party or minis...
Author: Martha Stewart
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Author: Martha Stewart
A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie dough to make our Texas Hill Country Pumpkin Pie...
Author: Martha Stewart
This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis.Photo credit: Matt Lewis
Author: Martha Stewart
Switch out a standard lattice piecrust for a swirl of twisted dough reminiscent of fireworks (specifically, the "spinner" effect). As it bakes, the cherry filling bubbles up, peeking out from the twirled...
Author: Martha Stewart