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

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

by Martha Stewart Living

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Overview

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.
 
Martha Stewart Living magazine was first published in 1990. Since then, more than three dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program.

Product Details

ISBN-13: 9780307405098
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 03/22/2011
Pages: 352
Sales rank: 319,855
Product dimensions: 8.92(w) x 7.28(h) x 0.96(d)

About the Author

MARTHA STEWART LIVING magazine was first published in 1990. Over the years, more than three dozen books have been published by the magazine’s editors. MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the award-winning daily syndicated television show.

Read an Excerpt

Classics
(Continues…)



Excerpted from "Martha Stewart's New Pies and Tarts"
by Rodale Books.
Copyright © 2011 Rodale Books.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Recipe

Crisp Coconut and Chocolate Pie
Makes one 9inch pie

for the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut

for the filling:
1 ¼ cups heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

1. Make the crust: Preheat oven to 350°F. In a food processor, process butter and onethird of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining twothirds coconut over mixture, and combine with your fingers.

2. Place a 9inch pie plate on a parchmentlined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over
edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.

3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites 4.9 out of 5 based on 0 ratings. 9 reviews.
Madsgal More than 1 year ago
Always exceptional. 
Anonymous More than 1 year ago
I recommend The Rocky Road Tart & The Blueberry Lattice-Top Pie! These are t
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
Good recipies
Jeanine Wells More than 1 year ago
i love the sweet dilite of reading this book and making all the yammy pies and tarts.i got the book for my mom and i just got all in love with the. heavinly
campergirl More than 1 year ago
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