The amount of water you need to add to the flour can vary from four to six tablespoons -- on damp or humid days, less water is needed.
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
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
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
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
Use this recipe with our Mini Lemon-Meringue Pies.
Author: Martha Stewart
Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.
Author: Martha Stewart
Author: Martha Stewart
The careful arrangement of fresh berries makes for a graphic statement atop this simple custard tart.
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
Almost (we repeat, almost) too pretty to eat, this elegant number stars green-tea ice cream tucked inside a golden profiterole with a black-sesame-flecked...
Author: Greg Lofts
Chef Johnny Iuzzini of Jean-Georges restaurant joins Martha to make warm fig tarts.
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
Spoonfuls of biscuit dough bake atop the quinces, after poaching the fruit with vanilla bean and maple syrup.
Author: Martha Stewart
This tart blends textures and flavors: crunchy pastry crust, a cool creamy center, and bright citrus on top. Plus, the grapefruits and oranges are in season...
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
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
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
These miniature tarts, made by lining muffin-tin cups with pastry squares, contain pumpkin-pie spices (cinnamon, clove, ginger, nutmeg) but not pumpkins;...
Author: Martha Stewart
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged...
Author: Martha Stewart
Use this flaky pie dough recipe when making our Individual Dried-Fruit Tartes Tatin.
Author: Martha Stewart
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
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
Fill the espresso-glazed profiteroles with espresso creme, and the berry-glazed ones with berry creme.
Author: Martha Stewart
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
Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.
Author: Martha Stewart
This deliciously sweet almond tart gets an even more elevated taste thanks to a hint of citrus.
Author: Martha Stewart
A squeeze of a lemon wedge brightens the flavor of this homey dish.
Author: Martha Stewart
Sweet-meets-tart in these dessert cups with a custardy filling studded with ripe cherries.
Author: Martha Stewart
Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.
Author: Martha Stewart
This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver...
Author: Martha Stewart
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned...
Author: Martha Stewart
Fennel infuses succulent lobster with a fresh licorice-like essence. The shellfish filling and buttery bread are reminiscent of a lobster roll.
Author: Martha Stewart
Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.
Author: Martha Stewart
This sweetmeat pastry is filled with dried fruits and nuts. The dessert is so sweet, you only need to serve just a thin slice at the end of the meal.
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time...
Author: Martha Stewart
Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.
Author: Martha Stewart
Use this pie dough to make our Caramelized Apple Tart.
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie.
Author: Martha Stewart
The addition of sugar and two egg yolks creates a sweet, slightly crunch crust that is wonderfully suited to our Caramelized Lemon Tart.
Author: Martha Stewart
Apricots offer both floral sweetness and slightly astringent tanginess. In a classic combination, we pair apricots with cherries -- adding sugar and a...
Author: Martha Stewart
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Author: Martha Stewart
Author: Martha Stewart
This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.
Author: Martha Stewart