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

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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.

  • Swiss chard and goat cheese galette

    • Astrid5555 on January 19, 2021

      I cheated and used a store-bought shortcrust pastry, which made this a quick weeknight dinner dish. While husband and I liked the filling very much (the goat cheese gives it a quite grown-up taste, nice flavor combination with the crunchy pinenuts and the sweet raisins) the kids were not big fans.

  • Apricot hand pies

    • jnetlw on July 05, 2013

      This was wonderfully spiced.

  • Berries and cream tartlets

    • julesamomof2 on June 17, 2018

      I brought this to a dinner party and people absolutely loved it. I skipped the step of straining the vanilla cream and it looked a little curdled when I spread it on the crust but I just covered it up with the berries and it was fine! I also discovered at the last minute that I did not have enough individual 4 " tartlet pans so I just made one 10" tart and it was perfect.

  • Mushroom and shallot filling for quiche

    • bching on May 26, 2017

      Good quiche formula and good mushroom shallot filling. I used shiitakes from a shiitake log I have going just as I did a few months ago when I made Dorie Greenspan's mushroom shallot quiche. Martha's is better although neither rises above the weeknight dinner level.

  • Apple butter

    • Frogcake on August 31, 2016

      This is a lovely, spicy apple butter that I make every autumn and every year the batch is devoured by my family. I also use it to make Dorie's double Apple bundt cake (Baking from my house to Yours).

  • Brie and apple custard tart

    • Agaillard on April 14, 2018

      The recipe on the link mentioned as disappeared and cannot be found through the website. I found it on another website : http://bad-girls-kitchen.blogspot.co.uk/2008/04/brie-and-apple-custard-tart.html I have not tried the recipe yet, though, but I will and get back to you!!

    • Agaillard on April 21, 2018

      I tried this recipe with the following changes : I do not own a mixer with plastic blades, and my brie was very runny, so I mixed everything by hand - also I do not have half and half and I used part creme fraiche and part milk. I also pre baked the pastry. Nevertheless, it was too runny and my pastry got a little soft, which I think might be because of my half and half replacement. The taste was nice and subtle.

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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
  • Page Count 352
  • 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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