A fruit dessert the whole family will love: This mixed-berry tart gets a jolt from apricot jam, a vanilla-almond filling, and a coconut crust that is unexpected...
Author: Martha Stewart
Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.
Author: Martha Stewart
Fresh figs make these individual tarts moist and naturally sweet.
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
This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery...
Author: Martha Stewart
Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime...
Author: Sarah Carey
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
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
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
A tart ofblack figs and grapes is servedalongside creamy Gorgonzola dolce cheese and a glassofSauternes, a French whitedessert wine.
Author: Martha Stewart
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 rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused...
Author: Martha Stewart
Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered...
Author: Martha Stewart
This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.
Author: Martha Stewart
Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell in this...
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
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
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
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
Use the freshest lemons and eggs available for this intensely flavored dessert from London's celebrated River Café. Grating the pastry before baking it...
Author: Martha Stewart
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Author: Martha Stewart
Brightly colored slices of candied kumquat add a pop of spring citrus flavor to pastry cream tartlets.
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
This pie crust recipe from our online editor, Kristen Aiken, is used to make Grandma Friendship's Raisin Pie.
Author: Martha Stewart
Lollipop sticks can be found at crafts stores, or enjoy these little pies by hand.
Author: Martha Stewart
Make this for our Yogurt-Plum Pie. For the Pumpkin Pie, substitute 1/4 cup finely ground toasted pepitas for the wheat germ.
Author: Martha Stewart
Use this for any 9-inch, double-crust pie, or for our Summer Berry Cobbler.
Author: Martha Stewart
This dough may be frozen up to 1 month; thaw overnight in the refrigerator before using. Martha made this recipe on episode 509 of Martha Bakes.
Author: Martha Stewart
This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling.
Author: Martha Stewart
This pie, filled with pureed pumpkin and baked until golden brown, will leave your guests longing for seconds.
Author: Martha Stewart
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust.
Author: Martha Stewart
Use this recipe when making our Pansy Tartlets.
Author: Martha Stewart
Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
Author: Martha Stewart
Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.
Author: Martha Stewart
This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware...
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
With multigrain bread as a base and only a bit of butter, sugar, and rum as a glaze, we transformed the classic New Orleans dessert known as Bananas Foster...
Author: Martha Stewart
Tamale pie is a holdover from America's first flush of romance with Mexican cuisine. The love affair hasn't let up -- not with the lure of cornbread, cheese,...
Author: Martha Stewart
You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as...
Author: Martha Stewart
Humble after-dinner mints never dreamed of such opulence. A rich cocoa-enhanced pastry shell, gilded with melted chocolate, is filled with mint-infused...
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
Two different shapes of pastry shells are filled with either fresh raspberries and vanilla-flavored Pastry Cream or with the sweet-tart combination of...
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make Apricot Cherry Bake and Apricot Hand Pies.
Author: Martha Stewart
Use this rustic pastry dough for our Plum Galette.
Author: Martha Stewart