The perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top.
Author: Martha Stewart
Use this recipe to make our Summer Squash Lattice Tart.
Author: Martha Stewart
This deliciously sweet almond tart gets an even more elevated taste thanks to a hint of citrus.
Author: Martha Stewart
Lollipop sticks can be found at crafts stores, or enjoy these little pies by hand.
Author: Martha Stewart
These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.
Author: Martha Stewart
Dollops of orange-and-rum pastry cream and whipped cream fill this festive pastry wreath, which is made with pate a choux, the same batter used to make...
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry...
Author: Martha Stewart
This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.
Author: Martha Stewart
Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for...
Author: Martha Stewart
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting...
Author: Martha Stewart
This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
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....
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try this classic version, or these delicious...
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...
Author: Martha Stewart
Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.
Author: Martha Stewart
Switch out a standard lattice piecrust for a swirl of twisted dough reminiscent of fireworks (specifically, the "spinner" effect). As it bakes, the cherry...
Author: Martha Stewart
Author: Martha Stewart
Makes enough for eight mini potpies in Mini Chicken Potpies with Herb Dough.
Author: Martha Stewart
Fresh figs make these individual tarts moist and naturally sweet.
Author: Martha Stewart
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
The French flag never tasted so good. Each of the three fluted tarts is a tempting combination of a pate-sucree, creme fraiche filling, and seasonal berries....
Author: Martha Stewart
For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple...
Author: Martha Stewart
Buttermilk Pie is an American classic. Grated lemon zest provides a tart contrast to the rich, creamy filling made from melted butter, buttermilk, and...
Author: Martha Stewart
This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis.Photo credit: Matt Lewis
Author: Martha Stewart
Brown butter turns the crust for this comfort-food classic into a flaky, nutty marvel. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable...
Author: Martha Stewart
Brightly colored slices of candied kumquat add a pop of spring citrus flavor to pastry cream tartlets.
Author: Martha Stewart
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Author: Martha Stewart
A tart, jewel-toned plum jam tops this creamy dessert, supplying a lovely contrast in flavor and color. The yogurt filling has hints of vanilla and lemon...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This pie crust recipe from our online editor, Kristen Aiken, is used to make Grandma Friendship's Raisin Pie.
Author: Martha Stewart
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Author: Martha Stewart
Spoonfuls of biscuit dough bake atop the quinces, after poaching the fruit with vanilla bean and maple syrup.
Author: Martha Stewart
Because it uses frozen puff pastry, making this tart is easier than it looks. Alternating black and red plums to create "stripes" is optional.
Author: Martha Stewart
Use this rustic pastry dough for our Plum Galette.
Author: Martha Stewart
Use this recipe with our Mini Lemon-Meringue Pies.
Author: Martha Stewart
Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust.
Author: Martha Stewart
A tart ofblack figs and grapes is servedalongside creamy Gorgonzola dolce cheese and a glassofSauternes, a French whitedessert wine.
Author: Martha Stewart
Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.
Author: Martha Stewart
Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.
Author: Martha Stewart
For these herbed tarts, prepare the Figs Pizza Dough, but let it rise in one ball rather than four.
Author: Martha Stewart
Plumped up by the warmth of the oven, close-to-bursting cranberries are interspersed amid slices of softened apple in a simple tart built upon crisped,...
Author: Martha Stewart
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned,...
Author: Martha Stewart