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
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
Author: Martha Stewart
Use this rustic pastry dough for our Plum Galette.
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
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
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
Use this recipe with our Mini Lemon-Meringue Pies.
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
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
Author: Martha Stewart
Use this flaky pie dough recipe when making our Individual Dried-Fruit Tartes Tatin.
Author: Martha Stewart
Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.
Author: Martha Stewart
Spoonfuls of biscuit dough bake atop the quinces, after poaching the fruit with vanilla bean and maple syrup.
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
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
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
Fill the espresso-glazed profiteroles with espresso creme, and the berry-glazed ones with berry creme.
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
Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.
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
Author: Martha Stewart
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
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
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
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 recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.
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
Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.
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
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 Old Bachelor's Jam and Blackberry Tart.
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
Use this pie dough to make our Caramelized Apple Tart.
Author: Martha Stewart
This deliciously sweet almond tart gets an even more elevated taste thanks to a hint of citrus.
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
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Author: Martha Stewart
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions...
Author: Martha Stewart
Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted...
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie.
Author: Martha Stewart
Author: Martha Stewart