These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.From the...
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
Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.
Author: Martha Stewart
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.
Author: Martha Stewart
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark...
Author: Martha Stewart
The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.
Author: Martha Stewart
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Author: Martha Stewart
Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.
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
This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian." Be sure to reference our tomato guide when choosing the produce for...
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
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Author: Martha Stewart
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
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 is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
These recipes are from "Entertaining," by Martha Stewart.
Author: Martha Stewart
Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.
Author: Martha Stewart
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Author: Martha Stewart
Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and...
Author: Martha Stewart
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells.
Author: Martha Stewart
Lucinda was inspired to make this version of Shepherd's Pie from rock'n'roll icon Keith Richards, who detailed the recipe in his autobiography.
Author: Martha Stewart
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early...
Author: Martha Stewart
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Author: Martha Stewart
Author: Martha Stewart
This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust....
Author: Sarah Carey
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
Author: Martha Stewart
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself...
Author: Martha Stewart
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled...
Author: Martha Stewart
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the fruit atop a tangy creme fraiche filling and you'll...
Author: Martha Stewart
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
Author: Martha Stewart
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
Author: Martha Stewart
Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.
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
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
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
This elegant pear tart makes the most of winter's fruit offerings.
Author: Martha Stewart
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
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
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
Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.
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
Author: Martha Stewart
Author: Martha Stewart