The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Author: Martha Stewart
Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
Author: Martha Stewart
These miniature tarts, made by lining muffin-tin cups with pastry squares, contain pumpkin-pie spices (cinnamon, clove, ginger, nutmeg) but not pumpkins; instead, a sweet custard forms the filling.
Author: Martha Stewart
These tarts, which are flavored with vanilla bean and blood-orange juice and are baked in a pate sucree crust, complement afternoon tea or make a delicious final course for dinner.
Author: Martha Stewart
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
Author: Martha Stewart
Use this recipe to make our Summer Squash Lattice Tart.
Author: Martha Stewart
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.
Author: Martha Stewart
The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
Author: Martha Stewart
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
Author: Martha Stewart
Buttermilk Pie is an American classic. Grated lemon zest provides a tart contrast to the rich, creamy filling made from melted butter, buttermilk, and egg yolks; the piecrust is pate brisee rolled in graham-cracker...
Author: Martha Stewart
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
Author: Martha Stewart
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting on your oven to finish off the tart; the crackly...
Author: Martha Stewart
This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.
Author: Martha Stewart
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Author: Martha Stewart
These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.
Author: Martha Stewart
Use these pastry leaves to decorate our Pumpkin Pudding. We used a 2 1/2-inch leaf cutter, but any size will do.
Author: Martha Stewart
This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver and drain liquid. Preheat oven to 375 degrees,...
Author: Martha Stewart
The careful arrangement of fresh berries makes for a graphic statement atop this simple custard tart.
Author: Martha Stewart
This easy family dish is courtesy of Jamie Oliver and can be found in his cookbook, "Jamie at Home." Photograph by David Loftus
Author: Martha Stewart
This dessert tastes best warm, about an hour after it comes out of the oven. It should be made the same day you intend to serve it, but the nuts and syrup may be prepared a day in advance.
Author: Martha Stewart
Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets from drying out while you work.
Author: Martha Stewart
You don't need an actual stencil to create the striking cinnamon-sugar top crust for this apple pie -- an artful arrangement of popsicle sticks does the trick. For the decorating technique, see our step-by-step...
Author: Martha Stewart
Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.
Author: Martha Stewart
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Author: Martha Stewart
When you're in the mood for a sweet treat, try this mouthwatering tarte Tatin recipe from pastry chef Alexandre Talpaert of Benoit. Alexandre makes his tarte Tatin using De Buyer Moul'flex Round Mold Tatin...
Author: Martha Stewart