Use this recipe when baking our Lemon Cream Pie.
Author: Martha Stewart
A fruit dessert the whole family will love: This mixed-berry tart gets a jolt from apricot jam, a vanilla-almond filling, and a coconut crust that is unexpected yet reminiscent of a macaroon.
Author: Martha Stewart
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle.
Author: Martha Stewart
Tamale pie is a holdover from America's first flush of romance with Mexican cuisine. The love affair hasn't let up -- not with the lure of cornbread, cheese, and chili, even when made with turkey.
Author: Martha Stewart
Plumped up by the warmth of the oven, close-to-bursting cranberries are interspersed amid slices of softened apple in a simple tart built upon crisped, store-bought phyllo.
Author: Martha Stewart
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Sweet-tart plums become caramelized and tender when baked into a puff-pastry crust.
Author: Martha Stewart
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary, or summer savory all work very well.
Author: Martha Stewart
Brushing the pastry with applesauce gives this otherwise traditional tart a welcome flavor boost.
Author: Martha Stewart
Brown butter turns the crust for this comfort-food classic into a flaky, nutty marvel. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable filling extra oomph.
Author: Martha Stewart
Use this recipe when making our Strawberry "Bandanna" Tart.
Author: Martha Stewart
Author: Martha Stewart
A pie crust for your Thanksgiving Day feast.
Author: Martha Stewart
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Author: Martha Stewart
Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights the rich, sweet, and delicate nature of this special...
Author: Martha Stewart
Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.
Author: Martha Stewart
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.
Author: Martha Stewart
A tart, jewel-toned plum jam tops this creamy dessert, supplying a lovely contrast in flavor and color. The yogurt filling has hints of vanilla and lemon zest. Graham crust made with whole-wheat flour...
Author: Martha Stewart
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Author: Martha Stewart
Author: Martha Stewart
This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.
Author: Martha Stewart
Three kinds of chocolate go into this rendition of the iconic Mississippi dessert -- chocolate wafer cookies, cocoa powder, and milk chocolate. Martha made this recipe on episode 707 of Martha Bakes.
Author: Martha Stewart
This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo:...
Author: Martha Stewart
Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper-they add nutty complexity and a touch of heat, making...
Author: Martha Stewart
Use this recipe with our Mini Lemon-Meringue Pies.
Author: Martha Stewart
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat to the dessert.
Author: Martha Stewart
Author: Martha Stewart
This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware store or a specialty chef's model from a kitchen-supply...
Author: Martha Stewart
Lollipop sticks can be found at crafts stores, or enjoy these little pies by hand.
Author: Martha Stewart
Think of this as an elevated take on an all-American favorite: Our fluffy, mousse-like filling, which tastes of sweet apricots, is spooned into a nutty, press-in cookie crust, drizzled with fruit puree,...
Author: Martha Stewart
Author: Martha Stewart
Fresh figs make these individual tarts moist and naturally sweet.
Author: Martha Stewart
Pate brisee is cut into diamonds and used to embellish this apple pie. Half are brushed with egg yolk, and the other half are finished with egg white and sanding sugar, yielding a beautifully patterned,...
Author: Martha Stewart
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
Author: Martha Stewart
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
Author: Martha Stewart
Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.
Author: Martha Stewart
Apples, red onions and caraway all come together in this sweet-meets-savory tart.
Author: Martha Stewart
Cook the components of this hearty shepherd's pie up to five days in advance, and then assemble and bake.
Author: Martha Stewart
Chicken potpies are as American as apple pie, but they needn't be as fattening. Insteadofa buttery piecrust, cap them with a billowy mound of light mashed potatoes, whichsoaks up the flavorful broth in...
Author: Martha Stewart
This dessert tastes best warm, about an hour after it comes out of the oven. It should be made the same day you intend to serve it, but the nuts and syrup may be prepared a day in advance.
Author: Martha Stewart
Almonds flavor the crust and the cakelike topping that covers blueberry jam in dainty tartlets.
Author: Martha Stewart
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Author: Martha Stewart
In this simple dessert, puff pastry shells spread with sweet mascarpone cheese let a filling of summer-ripe mashed blackberries shine.
Author: Martha Stewart
Use this recipe to make our Apple Praline Tart. The amount of water you need will vary. Add only enough to make the dough come together when you press it between your fingers.
Author: Martha Stewart
Use the freshest lemons and eggs available for this intensely flavored dessert from London's celebrated River Café. Grating the pastry before baking it adds a coarse texture and a rustic flair to the...
Author: Martha Stewart
Author: Martha Stewart