Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
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
The apple pie takes on the flavors of Indian chai (tea). A blend of fennel seeds and ground cinnamon, cloves, and cardamom offers a unique and spicy rendition of this fall favorite dessert.
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
A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.
Author: Martha Stewart
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals:...
Author: Martha Stewart
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff...
Author: Martha Stewart
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
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
Replacing the usual puff pastry or piecrust with delicate sheets of phyllo plays up the delicious filling underneath in this lightened up chicken pot pie. A sprinkle of lively tarragon, a handful of aromatic...
Author: Martha Stewart
Cinnamon's warm flavor infuses this delicately sweet dessert.
Author: Martha Stewart
A billowy whipped-cream topping conceals a velvety banana custard in this dreamy pie.
Author: Martha Stewart
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Author: Martha Stewart
Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.
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
Author: Martha Stewart
Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Author: Martha Stewart
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre...
Author: Martha Stewart
Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell in this Lime-Pistachio Tart. It may look like a cheesecake,...
Author: Martha Stewart
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Author: Martha Stewart
Use this pie dough to make our Caramelized Apple Tart.
Author: Martha Stewart
The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.
Author: Martha Stewart
Use this dough to make our Pork Empanadas with Thyme.
Author: Martha Stewart
It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.
Author: Martha Stewart
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be...
Author: Martha Stewart
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired;...
Author: Martha Stewart
This chocolate-lined crust has been subtly-and seasonally-spiced to complement our Pumpkin-Chocolate Tart's rich filling.
Author: Martha Stewart
Author: Martha Stewart
This pretty tart is enriched with creme fraiche and glazed with orange marmalade.
Author: Martha Stewart
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
Author: Martha Stewart
A crisp shell of pâté sucrée and strawberry sauce set off a vanilla-scented panna cotta, which is an Italian "cooked-cream" dessert thickened with gelatin.
Author: Martha Stewart
These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets added flavor from cinnamon, cloves, and ginger. It's...
Author: Martha Stewart
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.
Author: Martha Stewart
In French, "jalousie" means jealousy, but it's also the word for "shutters," which you'll clearly see as the decorative inspiration for this eye-catching tart made with store-bought puff pastry and vanilla-flecked...
Author: Martha Stewart
This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.
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
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue hearts. Make a large version for a party or minis...
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
The perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top.
Author: Martha Stewart
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Author: Martha Stewart
Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.
Author: Martha Stewart
For use with Classic Cherry Piewith a Butter Crust recipe.
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