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
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Author: Martha Stewart
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
A fruit dessert the whole family will love: This mixed-berry tart gets a jolt from apricot jam, a vanilla-almond filling, and a coconut crust that is unexpected yet reminiscent of a macaroon.
Author: Martha Stewart
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
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
A slice of this rustic layered torta and a salad make a delicious supper.
Author: Martha Stewart
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
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
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
Layers of semisweet chocolate, rum-flavored vanilla custard, and stiff whipped cream delight in this tart twist on a favorite pie.
Author: Martha Stewart
The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
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
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
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
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
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
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 put them in while the meat is resting, they'll be...
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 our Red Currant and Raspberry Pie.
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
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 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
Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
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
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
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
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
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
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
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
Chef Johnny Iuzzini of Jean-Georges restaurant joins Martha to make warm fig tarts.
Author: Martha Stewart
Use this puff pastry recipe, from "Martha Stewart's Baking Handbook," to make delicious Raspberry-Rhubarb Turnovers.
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
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, or summer savory all work very well.
Author: Martha Stewart
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
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
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
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 mango and Lime Curd.
Author: Martha Stewart
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Author: Martha Stewart