Brown butter turns the crust for this comfort-food classic into a flaky, nutty marvel. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable filling extra oomph.
Author: Martha Stewart
These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic...
Author: Martha Stewart
Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.
Author: Martha Stewart
Use this recipe to make the fence for Martha's Spring Garden Cake. Use pastillage just after kneading.
Author: Martha Stewart
Because it uses frozen puff pastry, making this tart is easier than it looks. Alternating black and red plums to create "stripes" is optional.
Author: Martha Stewart
Using the food processor means this tart dough comes together quickly. What sets this crust apart is the addition of nutty rye flour and black pepper-they add nutty complexity and a touch of heat, making...
Author: Martha Stewart
This dessert tastes best warm, about an hour after it comes out of the oven. It should be made the same day you intend to serve it, but the nuts and syrup may be prepared a day in advance.
Author: Martha Stewart
This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron, and turmeric before being wrapped in phyllo dough...
Author: Martha Stewart
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
Soothing chamomile and cloudlike meringue lend delicacy to this tart lemon classic. A rustic cornmeal crust grounds the dessert.
Author: Martha Stewart
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Author: Martha Stewart
Brightly colored slices of candied kumquat add a pop of spring citrus flavor to pastry cream tartlets.
Author: Martha Stewart
A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.
Author: Martha Stewart
For Rita Pooler, winner of the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, the secret to making delicious pie is keeping her recipe as simple as possible.
Author: Martha Stewart
Use this tart dough recipe to make our Jack-o'-Lantern Tartlets.
Author: Martha Stewart
When you're in the mood for a sweet treat, try this mouthwatering tarte Tatin recipe from pastry chef Alexandre Talpaert of Benoit. Alexandre makes his tarte Tatin using De Buyer Moul'flex Round Mold Tatin...
Author: Martha Stewart
Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.
Author: Martha Stewart
This is the French version of classic pie or tart pastry.
Author: Martha Stewart
Frank Mentesna and Jerome Audureau are co-founders of Once Upon a Tart, a bake shop and cafe in New York City, and co-authors of "Once upon a Tart ...: Soups, Salads, Muffins, and More." This sweet, flaky...
Author: Martha Stewart
Author: Martha Stewart
This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis.Photo credit: Matt Lewis
Author: Martha Stewart
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients.
Author: Martha Stewart
Use this recipe when making our Pansy Tartlets.
Author: Martha Stewart
This recipe makes enough dough for two 8-by-11-inch Asparagus Tarts.
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
Transform a classic sweet potato pie into a showstopping stunner with a couple of clever make-ahead garnishes, buttery pie crust "leaves" and sparkling sugared cranberries.
Author: Martha Stewart
Candied lemon peel rests on a pillow of lemon mousse in this delicate, delectable tart.
Author: Martha Stewart
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff...
Author: Martha Stewart
This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
For these herbed tarts, prepare the Figs Pizza Dough, but let it rise in one ball rather than four.
Author: Martha Stewart
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Author: Martha Stewart
These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.
Author: Martha Stewart
This stunning galette is a cookie that feeds a crowd. Ripe strawberries are macerated in sugar and liqueur and then arranged atop an easy-to-make oversize almond macaroon. If allowed to rest for up to...
Author: Martha Stewart
This pie, filled with pureed pumpkin and baked until golden brown, will leave your guests longing for seconds.
Author: Martha Stewart
Author: Martha Stewart
If you don't have a cake ring, you can use a 9-inch springform pan instead; make sure the dough comes up 1 1/2 inches from the bottom of the pan.
Author: Martha Stewart
With multigrain bread as a base and only a bit of butter, sugar, and rum as a glaze, we transformed the classic New Orleans dessert known as Bananas Foster into a lighter but still enticing treat.
Author: Martha Stewart
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
Joyce Sangirardi, who works in the Martha Stewart Living test kitchen, borrowed this recipe from her sister, Cecilia Stella. We can't promise your satisfied guests won't beg to borrow the recipe from you,...
Author: Martha Stewart
Fill the espresso-glazed profiteroles with espresso creme, and the berry-glazed ones with berry creme.
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie.
Author: Martha Stewart
Use this dough for our Goat Cheese, Tomato, and Caramelized Onion Tart.
Author: Martha Stewart
Thinly sliced apples are made to look like a bouquet of roses and served in a deliciously flaky crust.
Author: Martha Stewart
This luscious free-form tart can be filled with any seasonal fruit.
Author: Martha Stewart