Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter...
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
Author: Martha Stewart
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate...
Author: Martha Stewart
Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American...
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling...
Author: Martha Stewart
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova,...
Author: Sarah Carey
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top...
Author: Martha Stewart
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included...
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's...
Author: Martha Stewart
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling...
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich,...
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
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Author: Martha Stewart
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery...
Author: Martha Stewart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Author: Martha Stewart
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped...
Author: Martha Stewart
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon...
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to...
Author: Martha Stewart
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream...
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
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 all these delicious variations: Classic,...
Author: Martha Stewart
This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual...
Author: Martha Stewart
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Author: Martha Stewart
This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
Need a sensational vegetarian main dish? This galette with buttery pastry filled with roasted summer vegetables and a mustard cheese sauce is just the...
Author: Greg Lofts
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart...
Author: Martha Stewart
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Author: Martha Stewart
Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.
Author: Martha Stewart
Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.
Author: Martha Stewart
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent...
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs...
Author: Martha Stewart