Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a...
Author: Martha Stewart
Purists looking to deviate only slightly from the familiar will find the nuanced flavors they expect within these whimsically exaggerated fluted edges.
Author: Martha Stewart
Chocolate and nuts are the defining duo of Derby pie, a Kentucky classic. To keep this pie in the Southern state of mind, sorghum syrup is used as the main sweetener, and a nip of Bourbon provides an oaky,...
Author: Martha Stewart
Author: Martha Stewart
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Author: Martha Stewart
The rocky road to heaven is paved with marshmallows, almonds, chocolate, and graham crackers.
Author: Martha Stewart
Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.
Author: Martha Stewart
In this variation on the classic dessert, the nut-filled pastry is wrapped in a threadlike dough called kadaifi.
Author: Martha Stewart
A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.
Author: Martha Stewart
Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining."Also try:Cream Puffs with Pastry Cream and Maple-Espresso Glaze
Author: Martha Stewart
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Author: Martha Stewart
Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.
Author: Martha Stewart
If you love coconut, put these eclairs on your to-do list. The crisp, airy pastries are filled with coconut pastry cream and finished with a coconut glaze and toasted coconut.
Author: Martha Stewart
This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.
Author: Martha Stewart
Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one tart pan, you can bake the shells consecutively;...
Author: Martha Stewart
The amount of water you need to add to the flour can vary from four to six tablespoons -- on damp or humid days, less water is needed.
Author: Martha Stewart
For this take on traditional pumpkin pie, we spiced up the filling with a pinch of cayenne pepper. Candied pepitas -- pumpkin seeds removed from their hulls -- garnish each slice. Ground pepitas add a...
Author: Martha Stewart
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
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
This easy family dish is courtesy of Jamie Oliver and can be found in his cookbook, "Jamie at Home." Photograph by David Loftus
Author: Martha Stewart
Unlike most tarts, which tend to be thin, this one has a generous layer of filling made with the dream team-fresh rhubarb and strawberries. It should be made in a tart ring 1 3/4 inches deep to create...
Author: Martha Stewart
Pate brisee is cut into diamonds and used to embellish this apple pie. Half are brushed with egg yolk, and the other half are finished with egg white and sanding sugar, yielding a beautifully patterned,...
Author: Martha Stewart
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre...
Author: Martha Stewart
A rich combination of Marsala wine, whipped cream, cream cheese, and vanilla is spread in a ginger crust, frozen, and served with oranges.
Author: Martha Stewart
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Use this recipe as a crust for our Apple-Blackberry Pie.
Author: Martha Stewart
Author: Martha Stewart
Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets from drying out while you work.
Author: Martha Stewart
Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for apple or pumpkin pie (just shape it into a disk...
Author: Martha Stewart
This tart, based on a classic Southern pie, oozes with gooey custard and has a simple cookie-crumb crust.
Author: Martha Stewart
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat to the dessert.
Author: Martha Stewart
Use this recipe to make our Savory Pea Pie.
Author: Martha Stewart
Featuring rich custard filling, this sweet Indiana staple is known as Hoosier pie. Each slice isserved with fresh raspberries and raspberry-flavored whipped cream.
Author: Martha Stewart
Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer. ÂÂ
Author: Martha Stewart
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting on your oven to finish off the tart; the crackly...
Author: Martha Stewart
A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.
Author: Martha Stewart
These tarts, which are flavored with vanilla bean and blood-orange juice and are baked in a pate sucree crust, complement afternoon tea or make a delicious final course for dinner.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Plum Tarte Tatin.
Author: Martha Stewart
Use this pate sucree recipe for our Cranberry, Almond, and Cinnamon Tart. A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter...
Author: Martha Stewart
This riff on the class French Tarte Tatin is baked with oven-dried fruit.
Author: Martha Stewart
Author: Martha Stewart
Pretzel salt baked into the crust's edges, plus sliced kielbasa and green apple in the topping, put this tart squarely on German ground.
Author: Martha Stewart
Makes enough for eight mini potpies in Mini Chicken Potpies with Herb Dough.
Author: Martha Stewart
Michael Romano of the Union Square Cafe creates this scrumptious tart wrapped in a custard, topped with cheese, and filled with vegetables.
Author: Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Author: Martha Stewart
Batches of these sweet tartlets are made with a variety of heirloom squashes chosen for their hues; ours include White Acorn, Golden Nugget, and Red Kabocha.
Author: Martha Stewart