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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart

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  • Chocolate cream pie

    • Categories: Pies, tarts & pastries; Quick / easy; Dessert
    • Ingredients: chocolate wafers; milk; dark chocolate; egg yolks; heavy cream

  • Peach and berry tart

    • Categories: Pies, tarts & pastries; Quick / easy; Dessert
    • Ingredients: cornmeal; egg yolks; peaches; raspberries; blueberries; blackberries; store-cupboard ingredients

  • Pecan pie

    • Categories: Pies, tarts & pastries; Dessert; Thanksgiving; North American
    • Ingredients: pecans; eggs; dark brown sugar; light corn syrup; butter; vanilla extract; cider vinegar; all-purpose flour; cream cheese

  • Plum galette

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: almonds; plums; heavy cream; all-purpose flour; butter

  • Pumpkin pie

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; light brown sugar; ground ginger; ground cinnamon; ground cloves; canned pumpkin purée; evaporated milk; egg yolks
    • Accompaniments: Whipped cream

  • Mile-high lemon meringue pie

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: sugar; lemons; eggs; all-purpose flour; vegetable shortening; butter

  • Apple pie

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; egg yolks; heavy cream; apples; ground cinnamon; nutmeg; sanding sugar

  • Lattice-top blueberry pie

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; blueberries; ground cinnamon; egg yolks; heavy cream; sanding sugar

  • Berries and cream tartlets

    • Categories: Pies, tarts & pastries; Dessert; Summer; French
    • Ingredients: blackberries; blueberries; raspberries; red currants; DUPLICATE INGREDIENT; all-purpose flour; butter; egg yolks; heavy cream; milk; vanilla beans

  • Tarte Tatin

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: apples; all-purpose flour; cake flour; butter

  • Thin pear tart

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: cream cheese; pear brandy; pears; ground cinnamon; store-cupboard ingredients

  • Mini rhubarb and raspberry galettes

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: all-purpose flour; butter; rhubarb; raspberries; granulated sugar; sanding sugar

  • Pear and sour cherry flat pie

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: frozen puff pastry; pears; dried sour cherries; five-spice powder

  • Strawberry galette with basil whipped cream

    • Categories: Pies, tarts & pastries; Dessert; Spring; French
    • Ingredients: heavy cream; basil; mascarpone; all-purpose flour; butter; DUPLICATE INGREDIENT; egg yolks

  • Peach tartlets

    • Categories: Pies, tarts & pastries; Dessert; Dinner parties/entertaining; Summer; French
    • Ingredients: frozen puff pastry; peaches; egg yolks; heavy cream; Beaumes de Venise wine
    • Accompaniments: Whipped cream

  • Cherry and almond galette

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: almonds; nutmeg; Bing cherries; egg yolks; heavy cream; all-purpose flour; butter

  • Phyllo tart with sugared pluots

    • Categories: Pies, tarts & pastries; Dessert; Summer
    • Ingredients: anise seeds; phyllo pastry; pluots

  • Sun-dried strawberry hand pies

    • Categories: Pies, tarts & pastries; Quick / easy; Dessert; Picnics & outdoors
    • Ingredients: dried strawberries; vanilla beans; lemons; strawberry preserves; egg whites; all-purpose flour; butter; sugar; cream cheese; buttermilk

  • Hand pie dough

    • Categories: Pies, tarts & pastries; Cooking ahead
    • Ingredients: all-purpose flour; lemons; butter; sugar; cream cheese; buttermilk

  • Red wine-poached prune tart

    • Categories: Pies, tarts & pastries; Quick / easy; Dessert
    • Ingredients: red wine; oranges; cinnamon sticks; prunes; frozen puff pastry; heavy cream
    • Accompaniments: Whipped cream

  • Apple crumb crostata

    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; Thanksgiving; Italian
    • Ingredients: all-purpose flour; butter; eggs; sanding sugar; tart apples; oranges; lemons; granulated sugar; ground cinnamon; ground allspice

  • Honeyed fruit tartlets

    • Categories: Pies, tarts & pastries; Dessert; Summer; French
    • Ingredients: frozen puff pastry; heavy cream; sanding sugar; plums; honey; limes

  • Chocolate-almond tart with fleur de sel

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: frozen puff pastry; sanding sugar; dark chocolate; honey; fleur de sel; almonds

  • Apple butter hand pies

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: ground cinnamon; apples; apple cider (alcohol-free); Calvados; cinnamon sticks; ground ginger; ground cardamom; nutmeg; mace; ground cloves; sugar; all-purpose flour; lemons; butter; cream cheese; buttermilk

  • Apple butter

    • Categories: Dips, spreads & salsas; Cooking ahead; Vegan; Vegetarian
    • Ingredients: apples; apple cider (alcohol-free); Calvados; cinnamon sticks; ground ginger; ground cardamom; nutmeg; mace; ground cloves; sugar

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pumpkin and ricotta crostata

    • micheleK on July 30, 2011

      The pastry would not stay together when I tried to move it to the pie dish. Ended up pressing pieces into the dish. Pastry shrunk on baking. Don't have access to canned pumpkin, so I steamed some pumpkin and placed it in a sieve to drain. Added 1 tsp pumpkin spice to ramp up the flavor. Texture of filling was very soft, but may firm on refrigeration. Good flavor and baked up nicely in 40 mins.

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Reviews about this book

  • Oregonian

    Martha hits a home run with an inspired collection that manages to bring real excitement to a well-trod topic. And since everyone has predicted 2011 as the year of the pie, her timing is impeccable.

    Full review

Reviews about Recipes in this Book

  • Strawberry-rhubarb pielets

    • Not So Humble Pie

      An added bonus of the cooking process is an absolutely fantastic strawberry orange rhubarb syrup. We served the syrup drizzled over sliced fresh strawberries, angel food cake and softly whipped cream.

      Full review

  • Pumpkin and ricotta crostata

    • Proud Italian Cook

      This is made with canned pumpkin, ricotta and mascarpone cheese flavored through out with vanilla and the spices in a pumpkin pie...I like all the warm flavors you get in pumpkin pie spice.

      Full review

  • Strawberry and fresh fig tart

    • Eats Well with Others

      Filled with a hazelnut frangipane-esque cream, it is both nutty and fruity at the same time. You'll find yourself cutting slivers of it every time you pass the kitchen table...

      Full review
  • ISBN 10 0307405095
  • ISBN 13 9780307405098
  • Linked ISBNs
  • Published Mar 22 2011
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Clarkson N Potter Publishers
  • Imprint Clarkson N Potter Publishers

Publishers Text

The perfect sweet (or savory) for any occasion
 
Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more.
 
Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear
Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie,
Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart).
 
As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in
cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework
pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts.

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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites

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