This is the French version of classic pie or tart pastry.
Author: Martha Stewart
The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart.
Author: Martha Stewart
Halve this recipe to make the base for our Date and Pine Nut Bars.
Author: Martha Stewart
Author: Martha Stewart
Making a fancy fruit tart is really easy. A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate sucree tart shell.
Author: Martha Stewart
This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron, and turmeric before being wrapped in phyllo dough...
Author: Martha Stewart
This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh...
Author: Martha Stewart
This sweetmeat pastry is filled with dried fruits and nuts. The dessert is so sweet, you only need to serve just a thin slice at the end of the meal.
Author: Martha Stewart
Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for apple or pumpkin pie (just shape it into a disk...
Author: Martha Stewart
Use these pastry leaves to decorate our Pumpkin Pudding. We used a 2 1/2-inch leaf cutter, but any size will do.
Author: Martha Stewart
These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.
Author: Martha Stewart
Late-summer vegetables and a flaky pastry topping make this potpie a fresh, light-tasting meal.
Author: Martha Stewart
For Rita Pooler, winner of the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, the secret to making delicious pie is keeping her recipe as simple as possible.
Author: Martha Stewart
Roasted fruit filling and a glaze of apricot jam add an unexpected twist to ordinary apple pie.
Author: Martha Stewart
The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
Author: Martha Stewart
This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.
Author: Martha Stewart
If your food processor is not large enough to hold the entire amount of dough, divide the ingredients in half and make the recipe in two batches, then combine the doughs before dividing into thirds.
Author: Martha Stewart
Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream Pie.
Author: Martha Stewart
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Author: Martha Stewart
Author: Martha Stewart
Serve this savory upside-down tart with a leafy green salad for a great vegetarian dinner.
Author: Martha Stewart
The careful arrangement of fresh berries makes for a graphic statement atop this simple custard tart.
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Author: Martha Stewart
For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.
Author: Martha Stewart
Roasting the vegetables first makes this potpie stand out from others of its kind.
Author: Martha Stewart
This easy family dish is courtesy of Jamie Oliver and can be found in his cookbook, "Jamie at Home." Photograph by David Loftus
Author: Martha Stewart
This tart, based on a classic Southern pie, oozes with gooey custard and has a simple cookie-crumb crust.
Author: Martha Stewart
Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.
Author: Martha Stewart
This stunning galette is a cookie that feeds a crowd. Ripe strawberries are macerated in sugar and liqueur and then arranged atop an easy-to-make oversize almond macaroon. If allowed to rest for up to...
Author: Martha Stewart
Author: Martha Stewart
Sweet-meets-tart in these dessert cups with a custardy filling studded with ripe cherries.
Author: Martha Stewart
Use this dough to create the crust for our Holiday Fruit Tart, which is so sweet you only need to serve a thin slice.
Author: Martha Stewart
Use this recipe to make our Individual Blueberry Pies a la Mode. The amount of water needed will vary depending on humidity.
Author: Martha Stewart
Author: Martha Stewart
This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.
Author: Martha Stewart
In these petite sweets, the gooey chocolate-caramel filling is spiked with port and mixed with roasted Marcona almonds. Fleur de sel -- a delicate sea salt -- is a surprise addition that highlights and...
Author: Martha Stewart
Sugar plums,available in high summer, aresweet and small; they'rehalved and baked on almondfrangipane in a rich patesablee.
Author: Martha Stewart
Brightly colored slices of candied kumquat add a pop of spring citrus flavor to pastry cream tartlets.
Author: Martha Stewart
This tart blends textures and flavors: crunchy pastry crust, a cool creamy center, and bright citrus on top. Plus, the grapefruits and oranges are in season right now.
Author: Martha Stewart
Bite into the chocolate pastry shell and reveal a center of gooey caramel and toasted nuts.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try this classic version, or these delicious variations: Mushroom-Artichoke, Broccoli-Ham,...
Author: Martha Stewart
Martha prefers to eat this classic tart long after dinner is done, when it can be truly enjoyed; its buttery crust, chocolate pudding, and meringue-like filling deserve their own spotlight, almost like...
Author: Martha Stewart
Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Author: Martha Stewart
Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.
Author: Martha Stewart