Author: Martha Stewart
Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream 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 purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.
Author: Martha Stewart
Ensconced in each of these savory cornmeal tartlets is a bounty of vegetables. On the short list: sweet red bell peppers, assertive kale, and cherry tomatoes...
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
This chocolate-lined crust has been subtly-and seasonally-spiced to complement our Pumpkin-Chocolate Tart's rich filling.
Author: Martha Stewart
Use this pate sucree recipe for our Cranberry, Almond, and Cinnamon Tart. A food processor yields the flakiest crust, but you can also make this recipe...
Author: Martha Stewart
Poached pears are an elegant dessert on their own. But place them on a layer of velvety almond-frangipane custard atop delicate pastry, and they're fit...
Author: Martha Stewart
"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers...
Author: Martha Stewart
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Author: Martha Stewart
Roll, turn, chill, repeat. Making your own puff pastry for any number of sweets and treats, requires a bit of a time commitment, but the actual steps are...
Author: Martha Stewart
We love the sophisticated, sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners'...
Author: Martha Stewart
Use this recipe when making our Strawberry "Bandanna" Tart.
Author: Martha Stewart
Puff pastry is one of our favorite freezer shortcuts -- especially when paired in this tart with sweet pineapple, tangy mango, and nutty coconut.
Author: Martha Stewart
This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.
Author: Martha Stewart
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Author: Martha Stewart
These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets...
Author: Martha Stewart
Late-summer vegetables and a flaky pastry topping make this potpie a fresh, light-tasting meal.
Author: Martha Stewart
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
Author: Martha Stewart
Enjoy the sweet flavor of apples in this tarte tatin; the recipe is from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle.
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Washington Walnut Pie.
Author: Martha Stewart
Use this recipe for our Deepest-Dish Apple Pie.
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...
Author: Martha Stewart
Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining."Also try:Cream Puffs with Pastry...
Author: Martha Stewart
A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.
Author: Martha Stewart
Apples, red onions and caraway all come together in this sweet-meets-savory tart.
Author: Martha Stewart
This pie can be made up to two days in advance and refrigerated. When you're ready to serve, sprinkle with flaky sea salt, and if desired, garnish with...
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
Michael Romano of the Union Square Cafe creates this scrumptious tart wrapped in a custard, topped with cheese, and filled with vegetables.
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,...
Author: Martha Stewart
For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling....
Author: Martha Stewart
We may tell you the vanilla ice cream on top of this pie is optional, but you'll know what to do.
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,...
Author: Martha Stewart
Pumpkin and chocolate may seem like an unlikely pairing, but they're wicked good in this tart. Pure pumpkin purée is blended with familiar flavors including...
Author: Martha Stewart
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte...
Author: Martha Stewart
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry...
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...
Author: Martha Stewart
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed,...
Author: Martha Stewart
Cinnamon's warm flavor infuses this delicately sweet dessert.
Author: Martha Stewart
These treats aren't tricky to make: Just pop small pumpkin-filled tarts with features cut from the leftover dough.
Author: Martha Stewart
If you like snacking on bananas, you're in for a treat: These familiar fruits are even better in this delicious, impressive-looking (but easy to make)...
Author: Martha Stewart
The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined...
Author: Martha Stewart
A pie with a crunchy macadamia-nut-and-sugar-cookie crust, a supple pineapple-orange filling, and a cloud of whipped cream dotted with candied macadamia...
Author: Martha Stewart