Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of...
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
Author: Martha Stewart
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on...
Author: Martha Stewart
Use this recipe to make our Chocolate-Caramel Cream Pie.
Author: Martha Stewart
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed,...
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Author: Martha Stewart
Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American...
Author: Martha Stewart
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Author: Martha Stewart
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit....
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling...
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
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados....
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling...
Author: Martha Stewart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to...
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
Author: Martha Stewart
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Author: Martha Stewart
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream...
Author: Martha Stewart
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary,...
Author: Martha Stewart
Author: Martha Stewart
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped...
Author: Martha Stewart
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
Author: Martha Stewart
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing...
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova,...
Author: Sarah Carey
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich,...
Author: Martha Stewart
Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.
Author: Martha Stewart
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent...
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included...
Author: Martha Stewart
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Author: Martha Stewart