The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar...
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
Author: Martha Stewart
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Author: Martha Stewart
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Author: Martha Stewart
Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.
Author: Martha Stewart
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
Author: Martha Stewart
A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also...
Author: Martha Stewart
Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite.This...
Author: Martha Stewart
A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert...
Author: Martha Stewart
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Author: Martha Stewart
Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling.
Author: Martha Stewart
This recipe showcases the navel orange variety known as Cara Cara.
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.
Author: Martha Stewart
This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual desserts can be assembled and baked a day ahead;...
Author: Martha Stewart
This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.
Author: Martha Stewart
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts, and the whipped cream topping is swirled with...
Author: Martha Stewart
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Author: Martha Stewart
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This...
Author: Martha Stewart
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Author: Martha Stewart
Browned butter, or beurre noisette, is the secret to the crust's rich, nutty flavor. Martha made this recipe on "Martha Bakes" episode 601.
Author: Martha Stewart
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like...
Author: Martha Stewart
Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté sucree.
Author: Martha Stewart
Use this Empanada Dough recipe to make our Spicy Chicken Empanadas.
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey, stuffing, and cranberry sauce.
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
Easy press-in crusts are filled with a citrusy custard filling in these mini desserts. Gilded with gorgeous piped swirls of meringue, they're guaranteed to be a hit.
Author: Martha Stewart
Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.
Author: Martha Stewart
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Author: Martha Stewart
Author: Martha Stewart
Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.
Author: Martha Stewart
Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.
Author: Martha Stewart
This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart....
Author: Martha Stewart
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
Author: Martha Stewart
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its...
Author: Martha Stewart
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Author: Martha Stewart
Author: Martha Stewart