A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Author: Martha Stewart
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Author: Martha Stewart
This luscious chocolate tart is topped with sliced pears.
Author: Martha Stewart
This elegant pear tart makes the most of winter's fruit offerings.
Author: Martha Stewart
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Author: Martha Stewart
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
Author: Martha Stewart
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine....
Author: Martha Stewart
To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.From the book "Mad...
Author: Martha Stewart
As with traditional icebox desserts, this tangy pie should be served cold. It's delicious by itself, or you can spoon a dollop of whipped cream onto each wedge.
Author: Martha Stewart
Make this peach crumble pie for your next summertime get together. The crunchy crumble topping mixed with the soft, sweet peaches makes for a heady dessert that no one can resist.
Author: Martha Stewart
Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.
Author: Martha Stewart
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Author: Martha Stewart
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then...
Author: Martha Stewart
This delicious and beautiful dessert recipe comes from Matt Lewis of Baked Bakery.
Author: Martha Stewart
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer....
Author: Martha Stewart
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Author: Martha Stewart
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's...
Author: Greg Lofts
Apple pie reaches new depths of deliciousness when baked in an oven-proof bowl with calvados. Crust-lovers beware: this recipe is all about the filling.
Author: Martha Stewart
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Author: Martha Stewart
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Author: Martha Stewart
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Author: Martha Stewart
This dessert combines European elegance with all-American ease.
Author: Martha Stewart
Author: Martha Stewart
The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured into a crisp, salty crust and piled high with toasted...
Author: Martha Stewart
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Author: Martha Stewart
Author: Martha Stewart
We use pate brisee for the bottom crust of this holiday party-ready Poached-Pear and Cranberry Pie, as well as cookie dough-inspired cutouts embellish the top. Pears and cranberries are simmered with white...
Author: Martha Stewart
This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh...
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only...
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
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor...
Author: Martha Stewart
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie:...
Author: Martha Stewart
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Author: Martha Stewart
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.
Author: Martha Stewart
At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus...
Author: Martha Stewart
Perfect for a party, these individual berry desserts are easy to customize.
Author: Martha Stewart
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty...
Author: Martha Stewart
Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
Author: Martha Stewart
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
Showcase autumn's quintessential fruit -- the apple -- with this tart.
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the...
Author: Martha Stewart
As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side....
Author: Martha Stewart