Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.
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
Fresh strawberries are available year-round in many regions of the country, but their peak season is from April to June. This recipe for hand pies, or "half moon" pies, offers a delicious way to take advantage...
Author: Martha Stewart
Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.
Author: Martha Stewart
Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
Author: Martha Stewart
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
Author: Martha Stewart
Use this recipe with our Mini Lemon-Meringue Pies.
Author: Martha Stewart
The perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top.
Author: Martha Stewart
Use this to make our Rustic Three-Cherry Tart.
Author: Martha Stewart
For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.
Author: Martha Stewart
Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping for a brunch quiche. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the...
Author: Martha Stewart
Our double-chocolate tart is decorated with petroglyphs, or cave paintings. Create your own by cutting figures out of cardboard for stencils.
Author: Martha Stewart
The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into...
Author: Martha Stewart
B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and cinnamon. We used ginger, saffron-spiced chicken,...
Author: Martha Stewart
Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream Pie.
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.
Author: Martha Stewart
For this recipe, any thinly sliced, very fresh fruit will do.
Author: Martha Stewart
Use this recipe for our Deepest-Dish Apple Pie.
Author: Martha Stewart
This tangy pie tastes best when it has been chilled overnight in the refrigerator.
Author: Martha Stewart
Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.
Author: Martha Stewart
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
Author: Martha Stewart
Cornmeal shortbread crust is baked on its own, then spread with a sweetened sour cream filling and topped with basil-infused berries; piquant varieties of basil work best, enhancing the dessert's flavor...
Author: Martha Stewart
The French flag never tasted so good. Each of the three fluted tarts is a tempting combination of a pate-sucree, creme fraiche filling, and seasonal berries. Between the blueberries and red raspberries,...
Author: Martha Stewart
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Author: Martha Stewart
Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights the rich, sweet, and delicate nature of this special...
Author: Martha Stewart
Shredding braised lamb shank creates a tender filling. Celery root replaces the usual peas, adding an earthier component to the otherwise traditional mashed-potato-toppeddish.
Author: Martha Stewart
A crisp shell of pâté sucrée and strawberry sauce set off a vanilla-scented panna cotta, which is an Italian "cooked-cream" dessert thickened with gelatin.
Author: Martha Stewart
Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell in this Lime-Pistachio Tart. It may look like a cheesecake,...
Author: Martha Stewart
Oranges, underneath the signature caramelized topping, add a surprising element to this classic dessert.
Author: Martha Stewart
This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery puff pastry forms the foundation; foie gras enriches...
Author: Martha Stewart
In these petite sweets, the gooey chocolate-caramel filling is spiked with port and mixed with roasted Marcona almonds. Fleur de sel -- a delicate sea salt -- is a surprise addition that highlights and...
Author: Martha Stewart
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
Author: Martha Stewart
The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart.
Author: Martha Stewart
Pears and pork are a classic combination, but this pie is anything but predictable. Whole fruit, filled with pork, cheese, and sage stuffing, are surrounded by onion and cabbage and topped with a short...
Author: Martha Stewart
Suzanne Goin, executive chef and co-owner of Lucques restaurant in Los Angeles, prepares a savory onion and mushroom tart.
Author: Martha Stewart
Author: Martha Stewart
The highlight of this lighter pie is the ethereal filling, which bursts with lemon juice and ginger and is topped by a swirly cloud of meringue. So help yourself to a slice of heaven -- or even a generous...
Author: Martha Stewart
These treats aren't tricky to make: Just pop small pumpkin-filled tarts with features cut from the leftover dough.
Author: Martha Stewart
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Author: Martha Stewart
This savory golden pie is a variation of pommes Anna, a French classic usually made with potatoes alone. Here, sliced rutabaga, arranged in a skillet with thin rounds of potatoes, provides another dimension...
Author: Martha Stewart
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Author: Martha Stewart
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
In French, "jalousie" means jealousy, but it's also the word for "shutters," which you'll clearly see as the decorative inspiration for this eye-catching tart made with store-bought puff pastry and vanilla-flecked...
Author: Martha Stewart
You won't even notice this hearty potpie is meatless. You can also make the fluffy Cheddar Biscuits without the potpie.
Author: Martha Stewart
It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.
Author: Martha Stewart