Author: Martha Stewart
Two different shapes of pastry shells are filled with either fresh raspberries and vanilla-flavored Pastry Cream or with the sweet-tart combination of...
Author: Martha Stewart
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Author: Martha Stewart
You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as...
Author: Martha Stewart
This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling.
Author: Martha Stewart
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
Author: Martha Stewart
Humble after-dinner mints never dreamed of such opulence. A rich cocoa-enhanced pastry shell, gilded with melted chocolate, is filled with mint-infused...
Author: Martha Stewart
Author: Martha Stewart
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
Author: Martha Stewart
A squeeze of a lemon wedge brightens the flavor of this homey dish.
Author: Martha Stewart
These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.
Author: Martha Stewart
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Author: Martha Stewart
These miniature tarts, made by lining muffin-tin cups with pastry squares, contain pumpkin-pie spices (cinnamon, clove, ginger, nutmeg) but not pumpkins;...
Author: Martha Stewart
Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.
Author: Martha Stewart
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged...
Author: Martha Stewart
Apricots offer both floral sweetness and slightly astringent tanginess. In a classic combination, we pair apricots with cherries -- adding sugar and a...
Author: Martha Stewart
Use this recipe when making our Pansy Tartlets.
Author: Martha Stewart
This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver...
Author: Martha Stewart
Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie.
Author: Martha Stewart
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned...
Author: Martha Stewart
Use this pie dough to make our Caramelized Apple Tart.
Author: Martha Stewart
This dough may be frozen up to 1 month; thaw overnight in the refrigerator before using. Martha made this recipe on episode 509 of Martha Bakes.
Author: Martha Stewart
This pie, filled with pureed pumpkin and baked until golden brown, will leave your guests longing for seconds.
Author: Martha Stewart
Serve this savory upside-down tart with a leafy green salad for a great vegetarian dinner.
Author: Martha Stewart
Use this for any 9-inch, double-crust pie, or for our Summer Berry Cobbler.
Author: Martha Stewart
This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware...
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time...
Author: Martha Stewart
Sweet-meets-tart in these dessert cups with a custardy filling studded with ripe cherries.
Author: Martha Stewart
Soothing chamomile and cloudlike meringue lend delicacy to this tart lemon classic. A rustic cornmeal crust grounds the dessert.
Author: Martha Stewart
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Author: Martha Stewart
Chef Johnny Iuzzini of Jean-Georges restaurant joins Martha to make warm fig tarts.
Author: Martha Stewart
This rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused...
Author: Martha Stewart
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you...
Author: Martha Stewart
Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper-they...
Author: Martha Stewart
Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted...
Author: Martha Stewart
Fennel infuses succulent lobster with a fresh licorice-like essence. The shellfish filling and buttery bread are reminiscent of a lobster roll.
Author: Martha Stewart
Making a fancy fruit tart is really easy. A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate...
Author: Martha Stewart
Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.
Author: Martha Stewart
Use this recipe to make our Savory Pea Pie.
Author: Martha Stewart
This sweetmeat pastry is filled with dried fruits and nuts. The dessert is so sweet, you only need to serve just a thin slice at the end of the meal.
Author: Martha Stewart
Use this recipe to make Apricot Cherry Bake and Apricot Hand Pies.
Author: Martha Stewart
The amount of water you need to add to the flour can vary from four to six tablespoons -- on damp or humid days, less water is needed.
Author: Martha Stewart
The careful arrangement of fresh berries makes for a graphic statement atop this simple custard tart.
Author: Martha Stewart
With multigrain bread as a base and only a bit of butter, sugar, and rum as a glaze, we transformed the classic New Orleans dessert known as Bananas Foster...
Author: Martha Stewart
Author: Martha Stewart
For Rita Pooler, winner of the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, the secret to making delicious pie is keeping...
Author: Martha Stewart