For this recipe, any thinly sliced, very fresh fruit will do.
Author: Martha Stewart
You can substitute store-bought dough in a pinch.
Author: Martha Stewart
Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.
Author: Martha Stewart
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate,...
Author: Martha Stewart
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
If you can't decide between pecan and pumpkin pie, then you'll appreciate our solution. This instant classic is so impressive and irresistible, you'll...
Author: Martha Stewart
Lucinda was inspired to make this version of Shepherd's Pie from rock'n'roll icon Keith Richards, who detailed the recipe in his autobiography.
Author: Martha Stewart
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Author: Martha Stewart
Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one...
Author: Martha Stewart
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart
A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie...
Author: Martha Stewart
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the...
Author: Martha Stewart
These elegant and crunchy little bundles are much easier to make than they look.
Author: Martha Stewart
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping...
Author: Martha Stewart
This delicious and beautiful dessert recipe comes from Matt Lewis of Baked Bakery.
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the...
Author: Martha Stewart
This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth...
Author: Martha Stewart
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Sweet croustades make delicious, elegant desserts; see how easy it is to make your own with this recipe from "Bake! Essential Techniques for Perfect Baking,"...
Author: Martha Stewart
Browned butter, or beurre noisette, is the secret to the crust's rich, nutty flavor. Martha made this recipe on "Martha Bakes" episode 601.
Author: Martha Stewart
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
Author: Martha Stewart
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
Author: Martha Stewart
This elegant pear tart makes the most of winter's fruit offerings.
Author: Martha Stewart
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it...
Author: Martha Stewart
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Author: Martha Stewart
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes...
Author: Martha Stewart
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp....
Author: Martha Stewart
Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations"...
Author: Martha Stewart
The apple pie takes on the flavors of Indian chai (tea). A blend of fennel seeds and ground cinnamon, cloves, and cardamom offers a unique and spicy rendition...
Author: Martha Stewart
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory...
Author: Martha Stewart
Author: Martha Stewart
When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust.
Author: Martha Stewart
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed,...
Author: Martha Stewart
Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed...
Author: Martha Stewart
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Author: Martha Stewart
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Author: Martha Stewart
Author: Martha Stewart
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Author: Martha Stewart
If you want to give beef a break, try our recipe for this comfort-food classic that's made with lamb. Another twist on tradition: Shepherd's pie is usually...
Author: Martha Stewart
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a...
Author: Martha Stewart
This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just...
Author: Sarah Carey
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish....
Author: Martha Stewart
These recipes are from "Entertaining," by Martha Stewart.
Author: Martha Stewart
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust...
Author: Martha Stewart