A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.
Author: Martha Stewart
Pretzel salt baked into the crust's edges, plus sliced kielbasa and green apple in the topping, put this tart squarely on German ground.
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
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
These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and...
Author: Martha Stewart
Martha showcases ripe summer blueberries in an intricate tart inspired by an American fashion icon: the bandanna.
Author: Martha Stewart
Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights...
Author: Martha Stewart
A rich combination of Marsala wine, whipped cream, cream cheese, and vanilla is spread in a ginger crust, frozen, and served with oranges.
Author: Martha Stewart
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting...
Author: Martha Stewart
Underneath a golden layer of pecans, a sweet and sticky filling awaits. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
Author: Martha Stewart
Use this crust to make any number of chocolatey treats.
Author: Martha Stewart
Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe...
Author: Martha Stewart
This simple cranberry tart, exploding with bold flavors, is served with a mixture of creme fraiche and whipped cream to create the perfect dessert.
Author: Martha Stewart
Use this recipe to make our Plum Tarte Tatin.
Author: Martha Stewart
Rhubarb pie, made with lemon zest, has a delightfully sweet-sour tang.
Author: Martha Stewart
The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
Author: Martha Stewart
Author: Martha Stewart
The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked...
Author: Martha Stewart
This dessert tastes best warm, about an hour after it comes out of the oven. It should be made the same day you intend to serve it, but the nuts and syrup...
Author: Martha Stewart
This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.
Author: Martha Stewart
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 this classic version, or these delicious...
Author: Martha Stewart
Use this dough to make our Pork Empanadas with Thyme.
Author: Martha Stewart
Switch out a standard lattice piecrust for a swirl of twisted dough reminiscent of fireworks (specifically, the "spinner" effect). As it bakes, the cherry...
Author: Martha Stewart
Use this crust to make our Swiss Chard and Goat Cheese Galette.
Author: Martha Stewart
These tarts, which are flavored with vanilla bean and blood-orange juice and are baked in a pate sucree crust, complement afternoon tea or make a delicious...
Author: Martha Stewart
Patti Dall'Armi is famous for her desserts, in particular her pies. She achieves her delicate, crisp piecrusts by using shortening.
Author: Martha Stewart
Use this recipe to make our Summer Squash Lattice Tart.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Rice Pudding Tarts with Blood Oranges.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Cornmeal shortbread crust is baked on its own, then spread with a sweetened sour cream filling and topped with basil-infused berries; piquant varieties...
Author: Martha Stewart
Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer. ÂÂ
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries...
Author: Martha Stewart
This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.
Author: Martha Stewart
This dessert, a favorite of chef Eberhard Mueller, is a twist on the classic Napoleon and uses Alpine strawberries between layers of crisp puff pastry...
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue...
Author: Martha Stewart
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
Author: Martha Stewart
Buttermilk Pie is an American classic. Grated lemon zest provides a tart contrast to the rich, creamy filling made from melted butter, buttermilk, and...
Author: Martha Stewart
Makes enough for eight mini potpies in Mini Chicken Potpies with Herb Dough.
Author: Martha Stewart
Fresh strawberries are available year-round in many regions of the country, but their peak season is from April to June. This recipe for hand pies, or...
Author: Martha Stewart
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Author: Martha Stewart
This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.
Author: Martha Stewart