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
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
This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.
Author: Martha Stewart
Making a fancy fruit tart is really easy. A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate...
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
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you...
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
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
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Author: Martha Stewart
For Rita Pooler, winner of the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, the secret to making delicious pie is keeping...
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
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 onion-and-bacon tart is sweetened with heavy cream -- and guaranteed to satisfy guests and hosts alike.
Author: Martha Stewart
Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper-they...
Author: Martha Stewart
This is the French version of classic pie or tart pastry.
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
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
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
This recipe makes enough dough for two 8-by-11-inch Asparagus Tarts.
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
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
These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.
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
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
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
Roasting the vegetables first makes this potpie stand out from others of its kind.
Author: Martha Stewart
Use this recipe with our Maple Bourbon Pecan Pie.
Author: Martha Stewart
Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.
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
These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.
Author: Martha Stewart
Use this recipe when making our Sugar Cream Pie.
Author: Martha Stewart
Halve this recipe to make the base for our Date and Pine Nut Bars.
Author: Martha Stewart
Serve this savory upside-down tart with a leafy green salad for a great vegetarian dinner.
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
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
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Author: Martha Stewart
Candied lemon peel rests on a pillow of lemon mousse in this delicate, delectable tart.
Author: Martha Stewart
Use this tart dough recipe to make our Jack-o'-Lantern Tartlets.
Author: Martha Stewart
This reliable buttery dough is a favorite in our test kitchen. To cut down on prep time for your next pie, make a double batch of dough, and stash the...
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
These dainty berry tartlets are the perfect desserts for parties.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic,...
Author: Martha Stewart
The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart.
Author: Martha Stewart
These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades...
Author: Martha Stewart
This easy family dish is courtesy of Jamie Oliver and can be found in his cookbook, "Jamie at Home." Photograph by David Loftus
Author: Martha Stewart