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
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue...
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Makes enough for eight mini potpies in Mini Chicken Potpies with Herb Dough.
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
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
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
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
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
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
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
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
A tart ofblack figs and grapes is servedalongside creamy Gorgonzola dolce cheese and a glassofSauternes, a French whitedessert wine.
Author: Martha Stewart
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Author: Martha Stewart
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
This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.
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
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Author: Martha Stewart
Lollipop sticks can be found at crafts stores, or enjoy these little pies by hand.
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
For these herbed tarts, prepare the Figs Pizza Dough, but let it rise in one ball rather than four.
Author: Martha Stewart
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
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
Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust.
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
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
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 Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
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
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Use this for any 9-inch, double-crust pie, or for our Summer Berry Cobbler.
Author: Martha Stewart
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
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
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
Use this recipe when making our Pansy Tartlets.
Author: Martha Stewart
Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.
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
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
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
Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.
Author: Martha Stewart