This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Author: Martha Stewart
Roasting the peppers before use brings out their natural sweetness and removes their thin waxy skin. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
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
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo...
Author: Martha Stewart
A delicate custard holds slices of sweet Bosc pear and jewel-like cranberries in this elegant tart. Most of the time needed is hands off, and the press-in crust means no rolling, so this gorgeous dessert...
Author: Martha Stewart
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
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
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition...
Author: Martha Stewart
This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This Pumpkin-Pecan Pie is two classic Thanksgiving desserts unexpectedly -- and deliciously -- combined.
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
Steal focus from the fireworks with this splashy Fourth of July dessert.
Author: Martha Stewart
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its...
Author: Martha Stewart
Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling.
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
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned, with a small kitchen blowtorch (available at amazon.com)....
Author: Martha Stewart
The almond filling enhances the taste of the plums in this rustic free-form tart.
Author: Martha Stewart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode...
Author: Martha Stewart
Don't be intimidated by pheasant! The lean yet tender meat is just as easy to cook as chicken, and paired with a spelt crust, makes this potpie truly special occasion-worthy. For the pastry decorating...
Author: Martha Stewart
As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking"...
Author: Martha Stewart
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls...
Author: Martha Stewart
Showcase autumn's quintessential fruit -- the apple -- with this tart.
Author: Martha Stewart
Author: Martha Stewart
At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus...
Author: Martha Stewart
This spin on pecan pie adds walnuts to the mix and features maple syrup instead of corn syrup, lending deeper, richer flavor to an of-the-season treat.
Author: Martha Stewart
A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.
Author: Martha Stewart
Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.
Author: Martha Stewart
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.
Author: Martha Stewart
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
Author: Martha Stewart
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive-and there are plenty of...
Author: Greg Lofts
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Author: Martha Stewart
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Author: Martha Stewart
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs...
Author: Martha Stewart
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Author: Martha Stewart
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
Author: Martha Stewart
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile,...
Author: Martha Stewart
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Author: Martha Stewart
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
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