This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian." Be sure to reference our tomato guide when choosing the produce for...
Author: Martha Stewart
When you don't always have time to make the real deal, enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation...
Author: Martha Stewart
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Author: Martha Stewart
This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
Author: Martha Stewart
These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and a topping of lacy sugar crackles with each bite.
Author: Martha Stewart
This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.
Author: Martha Stewart
We like to use smaller, sweeter Maine blueberries in this recipe, but any in-season variety works in these mini pies.
Author: Martha Stewart
Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.
Author: Martha Stewart
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this recipe when making our Deep-Dish Apple Pie.
Author: Martha Stewart
This colorful and delicious tart is stacked with fresh sliced strawberries. The puff-pastry crust couldn't be simpler to make, but pistachios give it an eye-catching, elevated appearance.
Author: Martha Stewart
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
Author: Martha Stewart
A fruit dessert the whole family will love: This mixed-berry tart gets a jolt from apricot jam, a vanilla-almond filling, and a coconut crust that is unexpected yet reminiscent of a macaroon.
Author: Martha Stewart
This simple cranberry tart, exploding with bold flavors, is served with a mixture of creme fraiche and whipped cream to create the perfect dessert.
Author: Martha Stewart
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three...
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
Layers of semisweet chocolate, rum-flavored vanilla custard, and stiff whipped cream delight in this tart twist on a favorite pie.
Author: Martha Stewart
Glazed with honey, blueberries are glossy, juicy beads atop a lemon-flavored tart.The airy, souffle-like filling is made with meringue and pastry cream.
Author: Martha Stewart
This pie takes its inspiration from a classic French pithiviers. Use the scoring method described below, and in our step-by-step photos, as a jumping-off point to make any design you'd like. The pears...
Author: Martha Stewart
These individual cream "pies" get their silkiness from coconut milk and a zesty lift from limes. They're also fun to make, especially if you have kids who love spooning stuff into containers. Bake the...
Author: Martha Stewart
If you like snacking on bananas, you're in for a treat: These familiar fruits are even better in this delicious, impressive-looking (but easy to make) upside-down tart.
Author: Martha Stewart
Humble after-dinner mints never dreamed of such opulence. A rich cocoa-enhanced pastry shell, gilded with melted chocolate, is filled with mint-infused panna cotta and then strewn with fresh sprigs and...
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet...
Author: Martha Stewart
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.
Author: Martha Stewart
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.
Author: Martha Stewart
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
Author: Martha Stewart
Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American comfort food that's a dinnertime favorite-chicken...
Author: Martha Stewart
Brushing the pastry with applesauce gives this otherwise traditional tart a welcome flavor boost.
Author: Martha Stewart
This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.
Author: Martha Stewart
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Author: Martha Stewart
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Author: Martha Stewart
Author: Martha Stewart
Use this puff pastry recipe, from "Martha Stewart's Baking Handbook," to make delicious Raspberry-Rhubarb Turnovers.
Author: Martha Stewart
Think of this as an elevated take on an all-American favorite: Our fluffy, mousse-like filling, which tastes of sweet apricots, is spooned into a nutty, press-in cookie crust, drizzled with fruit puree,...
Author: Martha Stewart
Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and...
Author: Martha Stewart
Roasting the vegetables first makes this potpie stand out from others of its kind.
Author: Martha Stewart