Bite into the chocolate pastry shell and reveal a center of gooey caramel and toasted nuts.
Author: Martha Stewart
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Author: Martha Stewart
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
Author: Martha Stewart
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Author: Martha Stewart
This lemon tart recipe is the perfect combination of sweet and tagy, making for a lovely dessert.
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the fruit atop a tangy creme fraiche filling and you'll...
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Author: Martha Stewart
The familiar pairing of creamy mashed potatoes and succulent lamb takes an unexpected hint of sweet sharpness from its supporting cast of stewed root vegetables.
Author: Martha Stewart
Tortillas will keep in the refrigerator, in a sealed plastic bag, for up to two months.
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic...
Author: Martha Stewart
A lavish Saudi Arabian dish named for the large tray on which it's served, al mansaf traditionally calls for layers of thin bread followed by a bed of flavorful rice that's topped with lamb. Martha's adaptation...
Author: Martha Stewart
Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.
Author: Martha Stewart
This tart is a re-creation of one of the desserts chef Michel Richard, owner of the Citron and Citronelle restaurants, ate as a boy growing up in France.
Author: Martha Stewart
Two layers of raspberry preserves sandwich an almond-paste-like center in the raspberry-marzipan tart.
Author: Martha Stewart
Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
Author: Martha Stewart
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue hearts. Make a large version for a party or minis...
Author: Martha Stewart
Almonds flavor the crust and the cakelike topping that covers blueberry jam in dainty tartlets.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as...
Author: Martha Stewart
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled...
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.
Author: Martha Stewart
The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.
Author: Martha Stewart
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand")....
Author: Martha Stewart
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates...
Author: Martha Stewart
In late summer, when zucchini and tomato seasons overlap, seize the moment to make this southern classic. In this modernized version from cookbook author Sarah Copeland, there's less cheese and more vegetables-but...
Author: Sarah Copeland
We may tell you the vanilla ice cream on top of this pie is optional, but you'll know what to do.
Author: Martha Stewart
Author: Martha Stewart
Roasted fruit filling and a glaze of apricot jam add an unexpected twist to ordinary apple pie.
Author: Martha Stewart
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Author: Martha Stewart
Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
Author: Martha Stewart
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early...
Author: Martha Stewart
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets added flavor from cinnamon, cloves, and ginger. It's...
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to...
Author: Martha Stewart
Mango and lime bring a vibrant tropical vibe to these layers of luscious caramel, billowing mint-infused cream, and gently spiced phyllo. Its lightness is a welcome respite from the more excessive offerings...
Author: Martha Stewart
Sugar plums,available in high summer, aresweet and small; they'rehalved and baked on almondfrangipane in a rich patesablee.
Author: Martha Stewart
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of applesauce is hidden under the filling.
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart