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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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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
Top Customer Reviews
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!
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.Read more ›
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??Read more ›
Most Recent Customer Reviews
I'm really getting a lot of use out of this book, and I'm also getting awesome compliments on my pies and pie crusts!Published 1 month ago by Amazon Customer
Wow. I was looking for a great pie book or two, and passed this one over at first because, Martha Stewart, boring, right? Read morePublished 2 months ago by RobynB
Martha always has the best cookbooks. This is one in a series of cookbooks (cookies, cakes...) and it matches the others in quality. Recipes well written and nice photos.Published 3 months ago by cg