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
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the...
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
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
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
Author: Martha Stewart
In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and...
Author: Martha Stewart
These dainty berry tartlets are the perfect desserts for parties.
Author: Martha Stewart
These fruit-filled hand pies have a phyllo-dough crust.
Author: Martha Stewart
This recipe for mud pie is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Note: This recipe contains raw eggs, which should...
Author: Martha Stewart
Joyce Sangirardi, who works in the Martha Stewart Living test kitchen, borrowed this recipe from her sister, Cecilia Stella. We can't promise your satisfied...
Author: Martha Stewart
Pate sucree, a sweeter version of pate brisee, is traditionally used in tarts.
Author: Martha Stewart
Setting a mold on top of the dough keeps it from puffing up in the oven, eliminating the need for pie weights. The ganache should be warm when poured in,...
Author: Martha Stewart
Puff pastry is not complicated to make; it just cannot be rushed. If at any point in the rolling process the dough becomes too soft or elastic, return...
Author: Martha Stewart
A homemade apple pie is definitely a labor of love -- what better reason to make one? If this is your first attempt, don't worry if the crust has a tear...
Author: Martha Stewart
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by...
Author: Martha Stewart
Use this dough for our Goat Cheese, Tomato, and Caramelized Onion Tart.
Author: Martha Stewart
Thinly sliced apples are made to look like a bouquet of roses and served in a deliciously flaky crust.
Author: Martha Stewart
Author: Martha Stewart
This recipe is adapted from "Home Baking-Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid.
Author: Martha Stewart
Frank Mentesna and Jerome Audureau are co-founders of Once Upon a Tart, a bake shop and cafe in New York City, and co-authors of "Once upon a Tart ...:...
Author: Martha Stewart
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can...
Author: Martha Stewart
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Author: Martha Stewart
Use this recipe when making our Blueberry Pie or Peach-Raspberry Pie.
Author: Martha Stewart
Soothing chamomile and cloudlike meringue lend delicacy to this tart lemon classic. A rustic cornmeal crust grounds the dessert.
Author: Martha Stewart
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Author: Martha Stewart
Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and...
Author: Martha Stewart
This delicious dessert recipe is courtesy of Rebecca Beaton.
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
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Author: Martha Stewart
Pate brisee is cut into diamonds and used to embellish this apple pie. Half are brushed with egg yolk, and the other half are finished with egg white and...
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
I scream, you scream, we all scream for this chocolate and pumpkin dessert. Inspired by a classic Boston Cream Pie recipe, the spiced custard filling gets...
Author: Martha Stewart
Nectarines and apricot preserves combine with a hazelnut pastry crust to make this dessert something truly special.
Author: Martha Stewart
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out...
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
Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
This luscious free-form tart can be filled with any seasonal fruit.
Author: Martha Stewart
Author: Martha Stewart
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Author: Martha Stewart
Showcase autumn's bounty by layering thinly sliced apples onto a store-bought frozen puff pastry. The fruit is brushed with apricot preserves, adding a...
Author: Martha Stewart