This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.
Author: Martha Stewart
Use this flaky pie dough recipe when making our Individual Dried-Fruit Tartes Tatin.
Author: Martha Stewart
Author: Martha Stewart
This onion-and-bacon tart is sweetened with heavy cream -- and guaranteed to satisfy guests and hosts alike.
Author: Martha Stewart
If you love coconut, put these eclairs on your to-do list. The crisp, airy pastries are filled with coconut pastry cream and finished with a coconut glaze...
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
Pears and pork are a classic combination, but this pie is anything but predictable. Whole fruit, filled with pork, cheese, and sage stuffing, are surrounded...
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
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
Three kinds of chocolate go into this rendition of the iconic Mississippi dessert -- chocolate wafer cookies, cocoa powder, and milk chocolate. Martha...
Author: Martha Stewart
You don't need an actual stencil to create the striking cinnamon-sugar top crust for this apple pie -- an artful arrangement of popsicle sticks does the...
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
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Author: Martha Stewart
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Author: Martha Stewart
Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets...
Author: Martha Stewart
This recipe makes enough dough for two 8-by-11-inch Asparagus Tarts.
Author: Martha Stewart
Use this recipe with our Maple Bourbon Pecan Pie.
Author: Martha Stewart
Pecorino Romano's savory flavor enhances the mushroom's earthiness; sprinkling some over baked puff pastry before topping tarts keeps crust from getting...
Author: Martha Stewart
Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling,...
Author: Martha Stewart
This is the French version of classic pie or tart pastry.
Author: Martha Stewart
If your food processor is not large enough to hold the entire amount of dough, divide the ingredients in half and make the recipe in two batches, then...
Author: Martha Stewart
Roasting the vegetables first makes this potpie stand out from others of its kind.
Author: Martha Stewart
This stunning galette is a cookie that feeds a crowd. Ripe strawberries are macerated in sugar and liqueur and then arranged atop an easy-to-make oversize...
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 classic upside-down apple tart is best served the day it is made; otherwise, the puff pastry crust loses some of its crispness. To achieve the delectable...
Author: Martha Stewart
Use this recipe for Martha's Homemade Cheese Straws. If at any point the dough becomes too soft or elastic, return it to the refrigerator for at least...
Author: Martha Stewart
Fill the espresso-glazed profiteroles with espresso creme, and the berry-glazed ones with berry creme.
Author: Martha Stewart
Make use of leftover Halloween candy in this festive ice cream pie. Bake your own graham cracker crust, then layer chocolate and vanilla ice cream, both...
Author: Martha Stewart
Use this recipe when making our Sugar Cream Pie.
Author: Martha Stewart
When you're in the mood for a sweet treat, try this mouthwatering tarte Tatin recipe from pastry chef Alexandre Talpaert of Benoit. Alexandre makes his...
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
Joyce in Georgia, an "Everyday Food" radio show listener, recently called in to share her mom's saucepan pie crust recipe. Other listeners have been asking...
Author: Martha Stewart
Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.
Author: Martha Stewart
Barley, brimming with protein and minerals, and whole-wheat phyllo dough make this a low-glycemic fiber powerhouse. A pleasingly nutty taste and a lush...
Author: Martha Stewart
Halve this recipe to make the base for our Date and Pine Nut Bars.
Author: Martha Stewart
An updated take on a classic Spanakopita recipe, this cheese-free version is sure to please. With loads of spinach, clarified butter, and a flaky crust,...
Author: Martha Stewart
These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds...
Author: Martha Stewart
Use this tart dough recipe to make our Jack-o'-Lantern Tartlets.
Author: Martha Stewart
Candied lemon peel rests on a pillow of lemon mousse in this delicate, delectable tart.
Author: Martha Stewart
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Author: Martha Stewart
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
For this take on traditional pumpkin pie, we spiced up the filling with a pinch of cayenne pepper. Candied pepitas -- pumpkin seeds removed from their...
Author: Martha Stewart
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Author: Martha Stewart