Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...
Author: Martha Stewart
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Author: Martha Stewart
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling,...
Author: Martha Stewart
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
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
Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double...
Author: Martha Stewart
Author: Martha Stewart
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice...
Author: Martha Stewart
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Author: Martha Stewart
Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on...
Author: Martha Stewart
Rings of apricots top this tart for a flowerlike effect.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell...
Author: Sarah Carey
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Spinach-Cheese, Chicken-Pear,...
Author: Martha Stewart
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor...
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
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
This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying...
Author: Martha Stewart
Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.
Author: Martha Stewart
A custardy navy bean puree is generously spiced with cinnamon for the filling of this fall-friendly pie. Martha made this recipe on episode 703 of Martha Bakes.
Author: Martha Stewart
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like...
Author: Martha Stewart
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
The salty, savory shredded cheddar that's laced throughout this dough is the perfect match for the sweet fruit filling in our Apple Crostata.
Author: Martha Stewart
Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.
Author: Martha Stewart
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
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
Author: Martha Stewart
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
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's...
Author: Greg Lofts
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Author: Martha Stewart
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Author: Martha Stewart