Author: Martha Stewart
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Author: Martha Stewart
The almond filling enhances the taste of the plums in this rustic free-form tart.
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Author: Martha Stewart
Cinnamon's warm flavor infuses this delicately sweet 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, sprinkled with pine nuts, and dusted with confectioner's...
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells.
Author: Martha Stewart
These elegant and crunchy little bundles are much easier to make than they look.
Author: Martha Stewart
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect canvas for the caramelized plums that get fanned...
Author: Sarah Carey
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
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 pie and coffee.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
Author: Martha Stewart
Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.
Author: Martha Stewart
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
Author: Martha Stewart
Familiar pie spices -- cinnamon, nutmeg, and fresh ginger -- give the pureed filling unmistakable autumnal flavor. Reroll the pastry scraps and cut out leaf shapes, baking them on their own and scattering...
Author: Martha Stewart
A lavish Saudi Arabian dish named for the large tray on which it's served, al mansaf traditionally calls for layers of thin bread followed by a bed of flavorful rice that's topped with lamb. Martha's adaptation...
Author: Martha Stewart
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
The finished pie is golden brown and especially crisp, thanks to a sprinkling of sugar. Filled with pears, figs, and nuts, it's traditional yet surprising.
Author: Martha Stewart
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee...
Author: Martha Stewart
Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but...
Author: Sarah Carey
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
Use this crust to make any number of chocolatey treats.
Author: Martha Stewart
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices...
Author: Martha Stewart
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the...
Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.
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
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 and toasted coconut.
Author: Martha Stewart
Steal focus from the fireworks with this splashy Fourth of July dessert.
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light...
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 with vanilla-bean whipped cream.
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 of apricots, plums, and grapes.
Author: Martha Stewart
This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important meal. This is an advanced-level recipe.
Author: Martha Stewart
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes...
Author: Martha Stewart
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Author: Martha Stewart
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Author: Martha Stewart
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust until custardy and fragrant. This recipe comes...
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
Author: Martha Stewart