Author: Martha Stewart
Make use of leftover Halloween candy in this festive ice cream pie. Bake your own graham cracker crust, then layer chocolate and vanilla ice cream, both of which are mixed with candy pieces. Use melted...
Author: Martha Stewart
When you're in the mood for a sweet treat, try this mouthwatering tarte Tatin recipe from pastry chef Alexandre Talpaert of Benoit. Alexandre makes his tarte Tatin using De Buyer Moul'flex Round Mold Tatin...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
Author: Martha Stewart
This onion-and-bacon tart is sweetened with heavy cream -- and guaranteed to satisfy guests and hosts alike.
Author: Martha Stewart
Author: Martha Stewart
Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.
Author: Martha Stewart
This pate brisee provides the buttery crust for our Mini Blackberry Pies.
Author: Martha Stewart
An updated take on a classic Spanakopita recipe, this cheese-free version is sure to please. With loads of spinach, clarified butter, and a flaky crust, it's an instant winner. Martha made this recipe...
Author: Martha Stewart
Use this tart dough recipe to make our Jack-o'-Lantern Tartlets.
Author: Martha Stewart
These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.
Author: Martha Stewart
Puff pastry is not complicated to make; it just cannot be rushed. If at any point in the rolling process the dough becomes too soft or elastic, return it to refrigerator to rest for at least thirty minutes....
Author: Martha Stewart
Mango and lime bring a vibrant tropical vibe to these layers of luscious caramel, billowing mint-infused cream, and gently spiced phyllo. Its lightness is a welcome respite from the more excessive offerings...
Author: Martha Stewart
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
Author: Martha Stewart
Making puff pastry takes a certain amount of skill and practice. For the best results, weigh the ingredients accurately. Be sure to allow the pastry enough time to rest and chill between rollings. If you...
Author: Martha Stewart
Use this to make our Rustic Three-Cherry Tart.
Author: Martha Stewart
Author: Martha Stewart
Pretty and delicious, this clever decoration lets you make many elegant accents in advance; then you can adorn holiday pies with them right before serving. Another plus: they won't burn, which can happen...
Author: Martha Stewart
Pears and pork are a classic combination, but this pie is anything but predictable. Whole fruit, filled with pork, cheese, and sage stuffing, are surrounded by onion and cabbage and topped with a short...
Author: Martha Stewart
Use this recipe when making our Pansy Tartlets.
Author: Martha Stewart
These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic...
Author: Martha Stewart
You don't need an actual stencil to create the striking cinnamon-sugar top crust for this apple pie -- an artful arrangement of popsicle sticks does the trick. For the decorating technique, see our step-by-step...
Author: Martha Stewart
Candied lemon peel rests on a pillow of lemon mousse in this delicate, delectable tart.
Author: Martha Stewart
In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and seasonal) effect.
Author: Martha Stewart
This recipe makes enough dough for two 8-by-11-inch Asparagus Tarts.
Author: Martha Stewart
This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling.
Author: Martha Stewart
Use this crust to make our Swiss Chard and Goat Cheese Galette.
Author: Martha Stewart
This riff on the class French Tarte Tatin is baked with oven-dried fruit.
Author: Martha Stewart
Use this recipe when making Mrs. Dunlinson's Plate Cakes.
Author: Martha Stewart
Shredding braised lamb shank creates a tender filling. Celery root replaces the usual peas, adding an earthier component to the otherwise traditional mashed-potato-toppeddish.
Author: Martha Stewart
Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets from drying out while you work.
Author: Martha Stewart
For this take on traditional pumpkin pie, we spiced up the filling with a pinch of cayenne pepper. Candied pepitas -- pumpkin seeds removed from their hulls -- garnish each slice. Ground pepitas add a...
Author: Martha Stewart
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
Apricots offer both floral sweetness and slightly astringent tanginess. In a classic combination, we pair apricots with cherries -- adding sugar and a little flour for thickening -- and top the dessert...
Author: Martha Stewart
Similar to traditional puff pastry dough but not as time intensive, "rough puff" is flaky, buttery, and the perfect foundation for this rustic Plum Tart.
Author: Sarah Carey
This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver and drain liquid. Preheat oven to 375 degrees,...
Author: Martha Stewart
Transform a classic sweet potato pie into a showstopping stunner with a couple of clever make-ahead garnishes, buttery pie crust "leaves" and sparkling sugared cranberries.
Author: Martha Stewart
If you love coconut, put these eclairs on your to-do list. The crisp, airy pastries are filled with coconut pastry cream and finished with a coconut glaze and toasted coconut.
Author: Martha Stewart
Batches of these sweet tartlets are made with a variety of heirloom squashes chosen for their hues; ours include White Acorn, Golden Nugget, and Red Kabocha.
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, recently called in to share her mom's saucepan pie crust recipe. Other listeners have been asking about it, so here's the recipe. Enjoy!
Author: Martha Stewart
Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.
Author: Martha Stewart
Use this recipe when making our Sugar Cream Pie.
Author: Martha Stewart