Use this puff pastry recipe, from "Martha Stewart's Baking Handbook," to make delicious Raspberry-Rhubarb Turnovers.
Author: Martha Stewart
This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.
Author: Martha Stewart
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Author: Martha Stewart
These elegant and crunchy little bundles are much easier to make than they look.
Author: Martha Stewart
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Author: Martha Stewart
This delicious dessert recipe is courtesy of Matt Lewis. Use the tart shells for his Lemon-Almond Meringue Tart.
Author: Martha Stewart
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Author: Martha Stewart
Apple pie reaches new depths of deliciousness when baked in an oven-proof bowl with calvados. Crust-lovers beware: this recipe is all about the filling.
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
You can substitute store-bought dough in a pinch.
Author: Martha Stewart
For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.
Author: Martha Stewart
Use this pate sucree recipe for our Cranberry, Almond, and Cinnamon Tart. A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter...
Author: Martha Stewart
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
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
Author: Martha Stewart
This pie can be made up to two days in advance and refrigerated. When you're ready to serve, sprinkle with flaky sea salt, and if desired, garnish with toasted marshmallows.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
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
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes.
Author: Martha Stewart
It doesn't take much to turn a sweet potato into a rich, decadent dessert.
Author: Martha Stewart
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.
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
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
Author: Martha Stewart
Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a...
Author: Martha Stewart
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves...
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
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Author: Martha Stewart
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Author: Sarah Carey
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.
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
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart
For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green...
Author: Martha Stewart
Give regular ol' apple pie a run for its money with this praline-topped tart.
Author: Martha Stewart
Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining."Also try:Cream Puffs with Pastry Cream and Maple-Espresso Glaze
Author: Martha Stewart
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Author: Martha Stewart
The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into...
Author: Martha Stewart
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes...
Author: Martha Stewart
Pumpkin and chocolate may seem like an unlikely pairing, but they're wicked good in this tart. Pure pumpkin purée is blended with familiar flavors including cinnamon, ginger, cloves, and nutmeg.
Author: Martha Stewart
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in...
Author: Martha Stewart
If you want to give beef a break, try our recipe for this comfort-food classic that's made with lamb. Another twist on tradition: Shepherd's pie is usually made in a single dish but you can streamline...
Author: Martha Stewart