This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
Author: Martha Stewart
This take on a crumble uses phyllo dough instead of oats. It's delicious with a dollop of yogurt or ice cream.
Author: Martha Stewart
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and a topping of lacy sugar crackles with each bite.
Author: Martha Stewart
Fennel infuses succulent lobster with a fresh licorice-like essence. The shellfish filling and buttery bread are reminiscent of a lobster roll.
Author: Martha Stewart
This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.
Author: Martha Stewart
Use this recipe to make our Red Currant and Raspberry Pie.
Author: Martha Stewart
This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with sliced banana.
Author: Martha Stewart
Brushing the pastry with applesauce gives this otherwise traditional tart a welcome flavor boost.
Author: Martha Stewart
Chef Johnny Iuzzini of Jean-Georges restaurant joins Martha to make warm fig tarts.
Author: Martha Stewart
A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.
Author: Martha Stewart
Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.
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
A buttery, crumbly crust filled with vanilla-flecked pastry cream is the perfect canvas for showcasing a pile of jewel-like raspberries and strawberries.
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 who love spooning stuff into containers. Bake the...
Author: Martha Stewart
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
Author: Martha Stewart
If you can't decide between pecan and pumpkin pie, then you'll appreciate our solution. This instant classic is so impressive and irresistible, you'll want to make it again next year (if not sooner).
Author: Martha Stewart
This delicious recipe for Gougères is courtesy of chef Elisabeth Prueitt. It's a savory choux pastry made with cheese originally from France.
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
Underneath a golden layer of pecans, a sweet and sticky filling awaits. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
Author: Martha Stewart
Poached pears are an elegant dessert on their own. But place them on a layer of velvety almond-frangipane custard atop delicate pastry, and they're fit for tea time with the royal family. The key to this...
Author: Martha Stewart
If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)
Author: Martha Stewart
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Author: Martha Stewart
Apricots offer both floral sweetness and slightly astringent tanginess. In a classic combination, we pair apricots with cherries -- adding sugar and a little flour for thickening -- and top the dessert...
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 comfort food that's a dinnertime favorite-chicken...
Author: Martha Stewart
This delicious dessert recipe is courtesy of Matt Lewis. Use the tart shells for his Lemon-Almond Meringue Tart.
Author: Martha Stewart
The secret to making a bandanna you can eat with a fork-aka this fruit tart with a cutout crust-is using aspic cutters in varied shapes, such as circles and ovals. This just so happens to be our favorite...
Author: Martha Stewart
Use pastry chef Nick Malgieri's easy puff pastry recipe to make Fig and Raspberry Croustades from his cookbook "Bake! Essential Techniques for Perfect Baking."
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
Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love.
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart
A rosy applesauce filling is topped with artfully arranged, paper-thin apple slices in this autumnal tart. A glaze made with apple brandy and quince paste gives the dessert a spectacular finish.
Author: Martha Stewart
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
Author: Martha Stewart
Author: Martha Stewart
This tart blends textures and flavors: crunchy pastry crust, a cool creamy center, and bright citrus on top. Plus, the grapefruits and oranges are in season right now.
Author: Martha Stewart
This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.
Author: Martha Stewart
The apple pie takes on the flavors of Indian chai (tea). A blend of fennel seeds and ground cinnamon, cloves, and cardamom offers a unique and spicy rendition of this fall favorite dessert.
Author: Martha Stewart
Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.
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
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.
Author: Martha Stewart
Puff pastry is one of our favorite freezer shortcuts -- especially when paired in this tart with sweet pineapple, tangy mango, and nutty coconut.
Author: Martha Stewart
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
Author: Martha Stewart
Use this recipe to make our Individual Blueberry Pies a la Mode. The amount of water needed will vary depending on humidity.
Author: Martha Stewart
Use the freshest lemons and eggs available for this intensely flavored dessert from London's celebrated River Café. Grating the pastry before baking it adds a coarse texture and a rustic flair to the...
Author: Martha Stewart
Making puff pastry takes a certain amount of skill and practice. For the best results, weigh the ingredients accurately. Be sure to allow the pastry enough time to rest and chill between rollings. If you...
Author: Martha Stewart