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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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Featured Recipe: 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.
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Top customer reviews
Separated into sections which include 'classic', 'sleek' and 'dreamy'; it covers the ones that everyone knows - Pumpkin Pie, Tarte Tatin to the lesser known Creme Brulee Tartlets and Apple-Brandy Pie. The book also covers the basics - such as equipment and how to make pate brisee. It also has a holiday section including desserts for 4th July or Passover.
This would make an excellent gift for any occasion too - a wedding, new home or even just because.
It certainly makes your mouth water as you peruse it...
There's something for everyone (time to get more pie plates) :D. And the ingredients are so easy to combine. So far these are what i've tried and my family has enjoyed them, highly. This book is not the same as her first pie book. There is more of a variety of filling, unlike her first which is mostly fruit.. A great book from a great teacher. I'm ready to bake more pies...
Note: The instructions for the Frangipane Apricot Tart are not totally complete and the cooking time is a bit off. When you get to the cream part, the instructions are: beat the confect. sugar and vanilla til soft peaks form. They forgot to mention the heavy cream. Add it and all will be well, I promise. Then fold in the creme fraiche or sour cream, which worked wonderfully for me. And the tart needed more time to bake and set. You will love this tart.
In almost 50 years of baking I have never before been satisfied with my pie crusts. I followed Martha's directions, and VOILA, perfection!