Martha Stewart's Pies & Tarts by Martha Stewart

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Notes about this book

  • nomadchowwoman on July 17, 2010

    One of my favorite books on pies and tarts. I've made the buttermilk pie a gazillion times, and many of the others as well.

Notes about Recipes in this book

  • Lemon curd tarts

    • robinorig on March 04, 2012

      Really good, simple, have been making it for years.

  • Ginger Wallace's pecan tart

    • Bloominanglophile on October 05, 2013

      This first time I made this in 1998, I thought this was a great tart. The second time I made it, I thought it had too strong a molasses flavor. Maybe it was a different brand of molasses that resulted in my two different opinions?!? Anyway, this tart does make a lovely presentation with the pecan halves arranged on the diagonal on top of the tart.

  • Buttermilk pie

    • Bloominanglophile on October 21, 2013

      Wow--too much butter in this recipe for my taste. When I peered in the oven to check on it, my arteries immediately clenched when I saw butter bubbling between the Pyrex pie plate and the crust of the pie--resulting in a "fried" crust. I would highly recommend reducing the amount of butter or finding a different recipe altogether.

    • Sausagetarian on May 02, 2014

      Highly recommended. I've been making this for years. It's citrusy and custardy, a little like lemon bars but not quite.

  • Basic pie crust (Pâte brisée)

    • Bloominanglophile on October 05, 2013

      This, so far (about 20 years now) is my go to recipe for Pate Brisee. It is really easy to whip up in the food processor. Having said that, the crust often shrinks, so my pretty crimping ends up looking just ok once out of the oven. I need to do some trouble-shooting and try some other recipes. One thing I won't change is using only butter for my crust--I don't use shortening in my cooking.

  • Brown sugar pumpkin pie

    • Frogcake on October 09, 2016

      This is our favourite go-to Thanksgiving pumpkin pie. Nothing really unique about it -just a perfect balance of spices, brown sugar sweetness, and pumpkin goodness. I serve this with lightly sweetened whipped cream and Madagascar vanilla gelato.

  • Apple butter tartlets

    • Frogcake on September 02, 2017

      These are so amazing! Highly recommend making a quadruple batch of the Apple butter, which is pretty scrumptious on toast or bagels in the morning. If there's a heaven, it must smell like simmering Apple butter!

  • Bottom-crust apple pie

    • Frogcake on October 02, 2016

      Very simple and very flavourful. I highly recommend making it with the thick oatmeal brown sugar crumb topping. I've also made it with fresh peaches when they are in season.

  • Belle of Georgia open-faced pie

    • Frogcake on August 27, 2017

      I have no idea how Georgia peaches compare to Ontario freestone peaches - I assumed no difference. So I peeled my 20 Ontario peaches and followed the recipe. Because my family loves crumble, I used the crumble recipe for bottom crusted Apple pie. Also threw in a handful of frozen wild blueberries. Totally delicious!

  • Pear frangipane tart

    • Running_with_Wools on November 23, 2020

      This is easy to make, impressive, and rich. Absolutely delicious with layers of flavor. Great to end a special holiday meal.

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Reviews about this book

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Reviews about Recipes in this Book

  • Sour cherry pie

    • Cupcake Muffin

      This a classic - brimming full of delicious, juicy Michigan cherries wrapped in buttery crust. The filling has that perfect sweet-tart balance that always has me going for another slice.

      Full review
  • ISBN 10 0517589532
  • ISBN 13 9780517589533
  • Published Apr 01 1997
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

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