Don't be intimidated by pheasant! The lean yet tender meat is just as easy to cook as chicken, and paired with a spelt crust, makes this potpie truly special occasion-worthy. For the pastry decorating...
Author: Martha Stewart
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
Author: Martha Stewart
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead...
Author: Martha Stewart
For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.
Author: Martha Stewart
Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached...
Author: Martha Stewart
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like...
Author: Martha Stewart
A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.
Author: Martha Stewart
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile,...
Author: Martha Stewart
At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus...
Author: Martha Stewart
Author: Martha Stewart
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Author: Martha Stewart
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!
Author: Martha Stewart
Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
Author: Martha Stewart
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's...
Author: Martha Stewart
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Author: Martha Stewart
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough, check out Our Favorite Pie Crust.
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.
Author: Martha Stewart
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Author: Martha Stewart
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Author: Martha Stewart
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
Author: Martha Stewart
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Author: Martha Stewart
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre...
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy...
Author: Martha Stewart
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the...
Author: Martha Stewart
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Author: Martha Stewart
This take on a crumble uses phyllo dough instead of oats. It's delicious with a dollop of yogurt or ice cream.
Author: Martha Stewart
Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite.This...
Author: Martha Stewart
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the...
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
This luscious chocolate tart is topped with sliced pears.
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Author: Martha Stewart
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.
Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking"...
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
This spin on pecan pie adds walnuts to the mix and features maple syrup instead of corn syrup, lending deeper, richer flavor to an of-the-season treat.
Author: Martha Stewart