The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined...
Author: Martha Stewart
Martha prefers to eat this classic tart long after dinner is done, when it can be truly enjoyed; its buttery crust, chocolate pudding, and meringue-like...
Author: Martha Stewart
A pie crust for your Thanksgiving Day feast.
Author: Martha Stewart
Chicken potpies are as American as apple pie, but they needn't be as fattening. Insteadofa buttery piecrust, cap them with a billowy mound of light mashed...
Author: Martha Stewart
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
Author: Martha Stewart
Use these pastry leaves to decorate our Pumpkin Pudding. We used a 2 1/2-inch leaf cutter, but any size will do.
Author: Martha Stewart
This riff on the class French Tarte Tatin is baked with oven-dried fruit.
Author: Martha Stewart
This pie has a top-notch combination of textures and flavors: It boasts a silken peanut-butter filling, crisp chocolate-cookie crust, and crunchy peanut...
Author: Martha Stewart
This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry." Photo Credit: Martin Brigdale
Author: Martha Stewart
Use this dough to create the crust for our Holiday Fruit Tart, which is so sweet you only need to serve a thin slice.
Author: Martha Stewart
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted...
Author: Martha Stewart
For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.
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
Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
Author: Martha Stewart
Author: Martha Stewart
Our take on the classic French dessert substitutes plums for the traditional apple topping. It can be served warm or at room temperature. Either way, serve...
Author: Martha Stewart
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
Author: Martha Stewart
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute...
Author: Martha Stewart
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich...
Author: Martha Stewart
In this variation on the classic dessert, the nut-filled pastry is wrapped in a threadlike dough called kadaifi.
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
Chicken potpie is a classic comfort food that takes time, but it's well worth the wait.
Author: Martha Stewart
All the components of our trifle are make-ahead, including the airy chocolate cream puffs. Be sure to check out our piping and assembly tips.
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
Use this recipe when baking our Lemon Cream Pie.
Author: Martha Stewart
Tortillas will keep in the refrigerator, in a sealed plastic bag, for up to two months.
Author: Martha Stewart
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Author: Martha Stewart
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie...
Author: Martha Stewart
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
A rosy applesauce filling is topped with artfully arranged, paper-thin apple slices in this autumnal tart. A glaze made with apple brandy and quince paste...
Author: Martha Stewart
Whip heavy cream with sugar and a little pear brandy to accompany the tart.
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
Making puff pastry takes a certain amount of skill and practice. For the best results, weigh the ingredients accurately. Be sure to allow the pastry enough...
Author: Martha Stewart
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
Our Chocolate Caramel Tart matches chocolate ganache with crunchypecans and a gooey caramel base. The tart is decorated with pecans, whichare skewered,...
Author: Martha Stewart
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert....
Author: Martha Stewart
Author: Martha Stewart
You can make everything but the whipped cream in advance for Martha's take on this perennial crowd-pleaser.
Author: Martha Stewart
Author: Martha Stewart
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Author: Martha Stewart
Brushing the pastry with applesauce gives this otherwise traditional tart a welcome flavor boost.
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Author: Martha Stewart
This simple, sophisticated tart glistens with an apricot-Cognac glaze. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart
Use pastry chef Nick Malgieri's easy puff pastry recipe to make Fig and Raspberry Croustades from his cookbook "Bake! Essential Techniques for Perfect...
Author: Martha Stewart
Chinese five-spice powder and ground pepper give this down-home pie a hint of sophistication, but the filling will also be delicious if you leave them...
Author: Martha Stewart
For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.
Author: Martha Stewart