This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart
This pie takes its inspiration from a classic French pithiviers. Use the scoring method described below, and in our step-by-step photos, as a jumping-off point to make any design you'd like. The pears...
Author: Martha Stewart
For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green...
Author: Martha Stewart
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
Author: Martha Stewart
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Author: Martha Stewart
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of applesauce is hidden under the filling.
Author: Martha Stewart
This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
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
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three...
Author: Martha Stewart
When you don't always have time to make the real deal, enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation...
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and...
Author: Martha Stewart
This pie has a top-notch combination of textures and flavors: It boasts a silken peanut-butter filling, crisp chocolate-cookie crust, and crunchy peanut topping.
Author: Martha Stewart
Author: Martha Stewart
If you like snacking on bananas, you're in for a treat: These familiar fruits are even better in this delicious, impressive-looking (but easy to make) upside-down tart.
Author: Martha Stewart
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
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 panna cotta and then strewn with fresh sprigs and...
Author: Martha Stewart
Think of this as an elevated take on an all-American favorite: Our fluffy, mousse-like filling, which tastes of sweet apricots, is spooned into a nutty, press-in cookie crust, drizzled with fruit puree,...
Author: Martha Stewart
In late summer, when zucchini and tomato seasons overlap, seize the moment to make this southern classic. In this modernized version from cookbook author Sarah Copeland, there's less cheese and more vegetables-but...
Author: Sarah Copeland
A slice of this rustic layered torta and a salad make a delicious supper.
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to...
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
Sugar plums,available in high summer, aresweet and small; they'rehalved and baked on almondfrangipane in a rich patesablee.
Author: Martha Stewart
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
Author: Martha Stewart
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Layers of semisweet chocolate, rum-flavored vanilla custard, and stiff whipped cream delight in this tart twist on a favorite pie.
Author: Martha Stewart
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Author: Martha Stewart
Author: Martha Stewart
Enjoy the sweet flavor of apples in this tarte tatin; the recipe is from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
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
Tamale pie is a holdover from America's first flush of romance with Mexican cuisine. The love affair hasn't let up -- not with the lure of cornbread, cheese, and chili, even when made with turkey.
Author: Martha Stewart
Use this puff pastry recipe, from "Martha Stewart's Baking Handbook," to make delicious Raspberry-Rhubarb Turnovers.
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
This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian." Be sure to reference our tomato guide when choosing the produce for...
Author: Martha Stewart
Roasted fruit filling and a glaze of apricot jam add an unexpected twist to ordinary apple pie.
Author: Martha Stewart
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early...
Author: Martha Stewart
Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Author: Martha Stewart
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
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 in this manner; here, a flurry of leaves accentuates...
Author: Martha Stewart
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
Author: Martha Stewart
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.
Author: Martha Stewart