Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
Author: Martha Stewart
Perfect for a party, these individual berry desserts are easy to customize.
Author: Martha Stewart
Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
This spin on pecan pie adds walnuts to the mix and features maple syrup instead of corn syrup, lending deeper, richer flavor to an of-the-season treat.
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
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Author: Martha Stewart
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy...
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
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant...
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
This pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that's renowned for this dessert. Martha made this recipe on Martha Bakes episode 709.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the 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
A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of Martha Bakes.
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
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
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
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 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
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
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
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
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
Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.
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
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Author: Martha Stewart
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until just bursting, lend extra dimension, and the slightly...
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode...
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
Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and...
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
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
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
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
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
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding...
Author: Martha Stewart
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
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
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
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked...
Author: Martha Stewart
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Author: Martha Stewart
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition...
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
Author: Martha Stewart