In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.
Author: Martha Stewart
Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.
Author: Martha Stewart
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
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 cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Author: Martha Stewart
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
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with...
Author: Martha Stewart
It doesn't take much to turn a sweet potato into a rich, decadent dessert.
Author: Martha Stewart
Author: Martha Stewart
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making...
Author: Martha Stewart
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate,...
Author: Martha Stewart
Use to make the Coffee Cream Pie from "Martha Stewart's New Pies & Tarts." Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary,...
Author: Martha Stewart
The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.
Author: Martha Stewart
Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
Author: Martha Stewart
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Author: Martha Stewart
Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment,...
Author: Martha Stewart
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides...
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
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore...
Author: Martha Stewart
A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart...
Author: Martha Stewart
This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich,...
Author: Martha Stewart
B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and...
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing...
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Author: Martha Stewart
These individual cream "pies" get their silkiness from coconut milk and a zesty lift from limes. They're also fun to make, especially if you have kids...
Author: Martha Stewart
An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture...
Author: Martha Stewart
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Author: Martha Stewart
Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time,...
Author: Martha Stewart
The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured...
Author: Martha Stewart
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Author: Martha Stewart
Steal focus from the fireworks with this splashy Fourth of July dessert.
Author: Martha Stewart
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust,...
Author: Martha Stewart
This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Author: Martha Stewart
Author: Martha Stewart
This version of classic tarte Tatin is made with fresh peaches and is topped with caramel sauce and sugared almonds or pistachios.
Author: Martha Stewart
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned,...
Author: Martha Stewart
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Author: Martha Stewart
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator...
Author: Martha Stewart
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes...
Author: Martha Stewart
This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.
Author: Martha Stewart
Author: Martha Stewart
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top...
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned...
Author: Martha Stewart