For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.
Author: Martha Stewart
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals:...
Author: Martha Stewart
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in...
Author: Martha Stewart
Spoonfuls of biscuit dough bake atop the quinces, after poaching the fruit with vanilla bean and maple syrup.
Author: Martha Stewart
Author: Martha Stewart
This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver and drain liquid. Preheat oven to 375 degrees,...
Author: Martha Stewart
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
Author: Martha Stewart
Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.
Author: Martha Stewart
Pate sucree creates a delicious and sturdy crust for our Washington Walnut Pie.
Author: Martha Stewart
Use this recipe when making our Strawberry "Bandanna" Tart.
Author: Martha Stewart
Use this recipe to make our Apple Praline Tart. The amount of water you need will vary. Add only enough to make the dough come together when you press it between your fingers.
Author: Martha Stewart
This riff on the class French Tarte Tatin is baked with oven-dried fruit.
Author: Martha Stewart
Pretty and delicious, this clever decoration lets you make many elegant accents in advance; then you can adorn holiday pies with them right before serving. Another plus: they won't burn, which can happen...
Author: Martha Stewart
A pie crust for your Thanksgiving Day feast.
Author: Martha Stewart
Replacing the usual puff pastry or piecrust with delicate sheets of phyllo plays up the delicious filling underneath in this lightened up chicken pot pie. A sprinkle of lively tarragon, a handful of aromatic...
Author: Martha Stewart
Use this dough to create the crust for our Holiday Fruit Tart, which is so sweet you only need to serve a thin slice.
Author: Martha Stewart
Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.
Author: Martha Stewart
These fruit-filled hand pies have a phyllo-dough crust.
Author: Martha Stewart
Martha prefers to eat this classic tart long after dinner is done, when it can be truly enjoyed; its buttery crust, chocolate pudding, and meringue-like filling deserve their own spotlight, almost like...
Author: Martha Stewart
Use these pastry leaves to decorate our Pumpkin Pudding. We used a 2 1/2-inch leaf cutter, but any size will do.
Author: Martha Stewart
The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.
Author: Martha Stewart
Use this recipe when baking our Lemon Cream Pie.
Author: Martha Stewart
Apples, red onions and caraway all come together in this sweet-meets-savory tart.
Author: Martha Stewart
Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust.
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
Use this recipe when making Mrs. Dunlinson's Plate Cakes.
Author: Martha Stewart
For use with Classic Cherry Piewith a Butter Crust recipe.
Author: Martha Stewart
This tart pairs a cinnamon-tinged crust with a caramelized brown-sugar filling.
Author: Martha Stewart
This recipe for mud pie is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Note: This recipe contains raw eggs, which should not be used in food prepared for pregnant women,...
Author: Martha Stewart
Similar to traditional puff pastry dough but not as time intensive, "rough puff" is flaky, buttery, and the perfect foundation for this rustic Plum Tart.
Author: Sarah Carey
This pate brisee provides the buttery crust for our Mini Blackberry Pies.
Author: Martha Stewart
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Author: Martha Stewart
Lollipop sticks can be found at crafts stores, or enjoy these little pies by hand.
Author: Martha Stewart
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Author: Martha Stewart
Chinese five-spice powder and ground pepper give this down-home pie a hint of sophistication, but the filling will also be delicious if you leave them out.
Author: Martha Stewart
This sweetmeat pastry is filled with dried fruits and nuts. The dessert is so sweet, you only need to serve just a thin slice at the end of the meal.
Author: Martha Stewart
Late-summer vegetables and a flaky pastry topping make this potpie a fresh, light-tasting meal.
Author: Martha Stewart
Dollops of orange-and-rum pastry cream and whipped cream fill this festive pastry wreath, which is made with pate a choux, the same batter used to make cream puffs. Once baked and cooled, the pastry should...
Author: Martha Stewart
Use this rustic pastry dough for our Plum Galette.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe when making our Sugar Cream Pie.
Author: Martha Stewart
Use this recipe to make our Summer Squash Lattice Tart.
Author: Martha Stewart
Author: Martha Stewart