This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
Author: Martha Stewart
For use with Classic Cherry Piewith a Butter Crust recipe.
Author: Martha Stewart
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
Author: Martha Stewart
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Author: Martha Stewart
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them...
Author: Martha Stewart
Author: Martha Stewart
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat...
Author: Martha Stewart
Our double-chocolate tart is decorated with petroglyphs, or cave paintings. Create your own by cutting figures out of cardboard for stencils.
Author: Martha Stewart
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster...
Author: Martha Stewart
This pie can be made up to two days in advance and refrigerated. When you're ready to serve, sprinkle with flaky sea salt, and if desired, garnish with...
Author: Martha Stewart
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.
Author: Martha Stewart
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
Author: Martha Stewart
This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with...
Author: Martha Stewart
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Author: Martha Stewart
Use purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.
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
We used a fluted round cutter to make our design on this pie, but a hexagonal, flower, or oval shape would work as well. Dusted with powdered sugar before...
Author: Martha Stewart
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Use this recipe as a crust for our...
Author: Martha Stewart
A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.
Author: Martha Stewart
The highlight of this lighter pie is the ethereal filling, which bursts with lemon juice and ginger and is topped by a swirly cloud of meringue. So help...
Author: Martha Stewart
This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal 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
A medley of chopped dried fruit is folded into our pink applesauce to make the filling of these delectable apple turnovers for a perfect fall treat.
Author: Martha Stewart
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Author: Martha Stewart
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply...
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart
Poached pears are an elegant dessert on their own. But place them on a layer of velvety almond-frangipane custard atop delicate pastry, and they're fit...
Author: Martha Stewart
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
Author: Martha Stewart
Make this delicious coconut cream pie recipe for a dessert that will become your new staple.
Author: Martha Stewart
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Author: Martha Stewart
You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.
Author: Martha Stewart
In this simple dessert, puff pastry shells spread with sweet mascarpone cheese let a filling of summer-ripe mashed blackberries shine.
Author: Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Author: Martha Stewart
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Author: Martha Stewart
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the...
Author: Martha Stewart
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle.
Author: Martha Stewart
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide...
Author: Martha Stewart
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Author: Martha Stewart
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
Author: Martha Stewart
For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling....
Author: Martha Stewart
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Author: Martha Stewart
Roll, turn, chill, repeat. Making your own puff pastry for any number of sweets and treats, requires a bit of a time commitment, but the actual steps are...
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Author: Martha Stewart
Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies...
Author: Martha Stewart
Enjoy the sweet flavor of apples in this tarte tatin; the recipe is from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This tangy pie tastes best when it has been chilled overnight in the refrigerator.
Author: Martha Stewart