An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for...
Author: Anna Kovel
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
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 mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.
Author: Martha Stewart
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Author: Martha Stewart
Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries....
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
This deliciously sweet almond tart gets an even more elevated taste thanks to a hint of citrus.
Author: Martha Stewart
This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.
Author: Martha Stewart
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Author: Martha Stewart
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Author: Martha Stewart
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed, which aptly describes these crisp phyllo pastries...
Author: Martha Stewart
This recipe is the crust for the Apricot Chiffon Pie.
Author: Martha Stewart
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile,...
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
Author: Martha Stewart
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb,...
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
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
Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with...
Author: Martha Stewart
Author: Martha Stewart
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped with meringue.
Author: Martha Stewart
Perfecting the pie that plucks at American heartstrings is simple when an assortment of apples is used. Try mixing some Macoun with Granny Smith, Cortland, Jonagold, and Empire. Most important, buy the...
Author: Martha Stewart
You can substitute store-bought dough in a pinch.
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
We used a mix of heirloom apples ( available at farmers' markets, orchards, and by mail-order), but feel free to substitute any firm, tart cooking apples.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Cinnamon's warm flavor infuses this delicately sweet dessert.
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot....
Author: Martha Stewart
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate sucree.
Author: Martha Stewart
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando...
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the recipe. Enjoy!
Author: Martha Stewart
A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient: White chocolate, it's melted and brushed onto...
Author: Martha Stewart
There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless red and green.
Author: Martha Stewart
This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo:...
Author: Martha Stewart
This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth espresso-flavored chocolate ganache.
Author: Martha Stewart
Store-bought puff pastry keeps the prep time for this tart to a minimum. Inspired by turtle candies, the filling is rich, nutty, and chewy.
Author: Martha Stewart
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for...
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
Author: Martha Stewart
Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.
Author: Martha Stewart