Cinnamon's warm flavor infuses this delicately sweet dessert.
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
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
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
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute...
Author: Martha Stewart
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
Author: Martha Stewart
A pie crust for your Thanksgiving Day feast.
Author: Martha Stewart
This pie has a top-notch combination of textures and flavors: It boasts a silken peanut-butter filling, crisp chocolate-cookie crust, and crunchy peanut...
Author: Martha Stewart
Chicken potpies are as American as apple pie, but they needn't be as fattening. Insteadofa buttery piecrust, cap them with a billowy mound of light mashed...
Author: Martha Stewart
For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.
Author: Martha Stewart
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
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
Author: Martha Stewart
This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry." Photo Credit: Martin Brigdale
Author: Martha Stewart
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
Author: Martha Stewart
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Chicken potpie is a classic comfort food that takes time, but it's well worth the wait.
Author: Martha Stewart
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
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
Tortillas will keep in the refrigerator, in a sealed plastic bag, for up to two months.
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
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
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit....
Author: Martha Stewart
Use this recipe when baking our Lemon Cream Pie.
Author: Martha Stewart
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
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
All the components of our trifle are make-ahead, including the airy chocolate cream puffs. Be sure to check out our piping and assembly tips.
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
Whip heavy cream with sugar and a little pear brandy to accompany the tart.
Author: Martha Stewart
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie...
Author: Martha Stewart
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
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
Brushing the pastry with applesauce gives this otherwise traditional tart a welcome flavor boost.
Author: Martha Stewart
Author: Martha Stewart
Our Chocolate Caramel Tart matches chocolate ganache with crunchypecans and a gooey caramel base. The tart is decorated with pecans, whichare skewered,...
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
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
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
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
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
A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.
Author: Martha Stewart
Use this crust to make any number of chocolatey treats.
Author: Martha Stewart
This dessert tastes best warm, about an hour after it comes out of the oven. It should be made the same day you intend to serve it, but the nuts and syrup...
Author: Martha Stewart
Chinese five-spice powder and ground pepper give this down-home pie a hint of sophistication, but the filling will also be delicious if you leave them...
Author: Martha Stewart