Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
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
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
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
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
This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.
Author: Martha Stewart
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Author: Martha Stewart
If you can't decide between pecan and pumpkin pie, then you'll appreciate our solution. This instant classic is so impressive and irresistible, you'll...
Author: Martha Stewart
Pretzel salt baked into the crust's edges, plus sliced kielbasa and green apple in the topping, put this tart squarely on German ground.
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
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
Whip heavy cream with sugar and a little pear brandy to accompany the tart.
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries...
Author: Martha Stewart
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert....
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
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...
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Washington Walnut Pie.
Author: Martha Stewart
A rosy applesauce filling is topped with artfully arranged, paper-thin apple slices in this autumnal tart. A glaze made with apple brandy and quince paste...
Author: Martha Stewart
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted...
Author: Martha Stewart
These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and...
Author: Martha Stewart
This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery...
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
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...
Author: Martha Stewart
For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.
Author: Martha Stewart
Chicken potpie is a classic comfort food that takes time, but it's well worth the wait.
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...
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
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...
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Author: Martha Stewart
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
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...
Author: Martha Stewart
Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer. ÂÂ
Author: Martha Stewart
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Author: Martha Stewart
Author: Martha Stewart
Our take on the classic French dessert substitutes plums for the traditional apple topping. It can be served warm or at room temperature. Either way, serve...
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
You can make everything but the whipped cream in advance for Martha's take on this perennial crowd-pleaser.
Author: Martha Stewart
In this variation on the classic dessert, the nut-filled pastry is wrapped in a threadlike dough called kadaifi.
Author: Martha Stewart
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...
Author: Martha Stewart
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
Author: Martha Stewart
Use this recipe to make our Plum Tarte Tatin.
Author: Martha Stewart
Rhubarb pie, made with lemon zest, has a delightfully sweet-sour tang.
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
Use this recipe when baking our Lemon Cream Pie.
Author: Martha Stewart
A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.
Author: Martha Stewart