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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites Paperback – March 22, 2011


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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites + Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more + Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
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Product Details

  • Paperback: 352 pages
  • Publisher: Clarkson Potter (March 22, 2011)
  • Language: English
  • ISBN-10: 0307405095
  • ISBN-13: 978-0307405098
  • Product Dimensions: 9 x 7.3 x 1 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Best Sellers Rank: #34,571 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Crisp Coconut and Chocolate Pie


Crisp Coconut and Chocolate Pie
Makes: One 9-inch 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

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

2. Place a 9-inch pie plate on a parchment-lined 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.

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.

More About the Author

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on her website.

Customer Reviews

4.8 out of 5 stars
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I can't wait to try MORE recipes from this great cookbook.
JeninNY
Martha's book is nicely done, with beautiful pictures for every recipe.
Debbie F
The recipes are easy and the pictures makes it great to follow.
Myra Banks-Scott

Most Helpful Customer Reviews

70 of 71 people found the following review helpful By pepperminta on April 13, 2011
Format: Paperback Verified Purchase
I have all of Martha Stewart's cookbooks, so I was pretty excited when this one arrived.

Some of the other reviewers have gone in great detail about the exact recipes etc., so I won't bore you with that.

What I love about this cookbook (as with the rest of her cookbooks) are:

1) a photo for each recipe! I really dislike cookbooks that have a recipe and no photo, particularly for desserts. after all, i want to know what it is going to look like.
2) very clear, concise, and reliable directions.
3) it's very clearly organized (both the cookbook and each recipe)
4) a short blurb on the top for each recipe giving you tips/pointers
5) excellent step-by-step photos/directions in the back of the book for making pate sucree or pate brisee or puff pastry.

I trust Martha Stewart and know she will not put her name on a recipe unless it has been tested over and over.She hasn't failed met yet!

First pie I made was chocolate cream pie. Yes, it's a novice pie, but I have a 3 yr old so I wanted a crowd pleaser (or rather a kid-pleaser). Easy to follow directions for the crust, filling and whipped topping. It was absolutely delicious and looked professional. Pie was finished by my guests.

Second thing I made was the fruit tart. Rather than do the mini tarts, I did two nine-inch tarts (and she has notes in case you want to do a lot of mini ones or larger 9-inch tarts). Made the pate sucre, made the vanilla pastry cream the day before (my husband and kids licked the spoon from that!) and assembled it a few hours before serving. Beautiful, delicious and I was so pleased with the results.

I highly recommend this cookbook, and with her clear instructions, beautiful photos and wide assortment of crowd-pleasing recipes, I know this will be one I will be referring to over and over. Happy Baking!
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112 of 124 people found the following review helpful By S. D. Fischer VINE VOICE on March 27, 2011
Format: Paperback
Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites is another quality cookbook by Martha Stewart Living. Each of the recipes for pies and tarts is accompanied by a beautiful color photo (nearly all of which are full-page). Additional color photos show steps in the process (such as arranging and glazing fruit for Berries and Cream Tartlets, and forming tuile cups for Lemon Tartlets with Meringue Caps).

This is similar in format (as well as size) to Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) and Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat.

Each recipe includes an introduction with a description of the dish, and many also include serving suggestions and possible substitutions. There is a link to ten of the recipes on the Facebook page for Martha Stewart Living (posted March 24, 2011) which you can check out as examples.

Text is black on white pages and is easy to read. Nearly all of the recipes contain the ingredient list and directions on one page so the baker does not have to flip back and forth while preparing the pie or tart.

The first chapter, Classic, is described as "an introduction to the wonderful world of pie- and tart-making for beginners, and for baking enthusiastics, a delicious refresher course.
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27 of 31 people found the following review helpful By jennifer higgins on March 29, 2011
Format: Paperback
This is a beautiful book. Gorgeous images, and as all things Martha tend to be, it is a pleasure to look at and inspires me to try new things.
The book includes many reliable go-to classics such as apple (just tried this, incredible!), pecan and Key lime pies. However, the recipes which most interest me are those which include more interesting and unlikely combinations: fresh orange and yogurt tart, banana and coconut cashew cream tart, lime curd tartlets in meringue shells. I love that there are some obscure fruits finally headlining here too: gooseberries, pluots, quince, red currant. Chocolate lovers won't be disappointed either. Would make a great gift for beginning and advanced bakers alike!
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12 of 13 people found the following review helpful By Cultured Purl on October 15, 2011
Format: Paperback Verified Purchase
I was THRILLED to see this book arrive as I am a " cake and bread baker" and in my yrs of baking,,,,, I can probably count the number of pies I have made on one hand~
Shameful ,,,,and I considered myself a "baker"??

I have made it a priority this year to bake favorite pies for birthdays , home celebrations , picnics and potlucks ~ I thought it was high time I face this challenge head on . I bought tiny pie tins for the children's pies after picking a load of apples from our small orchard

I do think the addition of fruit in many pies/tarts has a healthier edge than heavy layer cakes which I had made for so many years~ and of course, one can control the sweetness~

I was pleasantly surprised at the ease of the first tart I made which was the peach and berry tart.( First chapter)
It is easily made up in only a few minutues, then baked~I baked this for DH to take to a men's breakfast at church ~
It was so pretty that someone said it looked more like decoration than dessert! And it was my FIRST tart! But the TASTE was even better!( he saved a piece for me) I did use the called for addition of cornmeal to the tart crust and it did have a great flavor in an all fruit tart which is now my favorite tart!
The tart looked GORGEOUS and made it look like I was an expert pie baker , I can assure you I am not!
I did things a bit different tho, and I am assuming for the most part a lot of the pies are subject to individual taste~ I made this in an 8" tart pan( because it looked prettier!) and added a few nectarines in w/ the peaches, which made for an excellant taste~
I DID however have to add more than double sugar suggested, and I do not have a huge sweet tooth , so maybe the fruit pies are way way under the sweetness range for me??
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