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Name: Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites: A Baking Book: Martha Stewart Living Magazine: 9780307405098: Amazon.com: Books
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Martha Stewart

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

by Martha Stewart Living Magazine (Author)

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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.

Print length

352 pages
Language

English
Publisher

Clarkson Potter
Publication date

March 22, 2011
Dimensions

7.4 x 0.9 x 9.1 inches
ISBN-10

9780307405098
ISBN-13

978-0307405098
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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.

Excerpt. © Reprinted by permission. All rights reserved.

Classics

The ten pies and tarts that follow represent the most consistently requested, surefire-hit recipes from among the hundreds published by Martha Stewart Living over two decades. Individually, each one ranks among the all-time favorites of the magazine's food editors. Collectively, the assortment includes a nice variety of textures, flavors, and styles, so you're bound to find something to please every taste. Consider this chapter an introduction to the wonderful world of pie- and tart-making for beginners, and for baking enthusiasts, a delicious refresher course.

Chocolate Cream Pie

With its foolproof crust and easy custard filling, this pie recipe is a breeze to put together, and a good place to start if you're a novice baker. Instead of rolling out dough, you simply press a mixture of ground cookies and butter into a pie plate and bake for ten minutes or so. The chocolate filling is also a cinch, as are the sweetened whipped cream topping and chocolate shavings-all can be completed in stages. The only hard part is waiting for the pie to chill thoroughly, preferably overnight, before savoring the end result. Because of the cornstarch, the filling sets up quite nicely and slices well; nevertheless, if you prefer something with a firmer texture, you can add gelatin (see optional instructions below). MAKES ONE 9-INCH PIE

FOR THE CRUST

25 chocolate wafers (6 ounces), or 1 1/2 cups wafer-cookie crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

FOR THE FILLING
2 1/2 cups milk
4 ounces bittersweet chocolate (preferably 61% cacao), chopped
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon unflavored powdered gelatin (optional)
2 tablespoons cold water (optional)
4 large egg yolks
1 teaspoon pure vanilla extract

FOR THE TOPPING
1 cup heavy cream
1/4 cup confectioners' sugar
Chocolate curls, for garnish

1. Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until combined. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 10 minutes. Let cool completely on a wire rack.

2. Make the filling: In a medium saucepan, heat milk and chocolate over medium-high, whisking occasionally, until chocolate is melted. In a small bowl, whisk together granulated sugar, cornstarch, and salt. Add 1 cup of milk mixture and whisk until smooth. Return mixture to saucepan; whisk to combine. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil).

3. If using gelatin, sprinkle 1 teaspoon over the 2 tablespoons cold water in a small bowl; let stand until softened, about 5 minutes. In a medium bowl, whisk egg yolks. Slowly whisk hot milk mixture into yolks. Return mixture to saucepan, and continue cooking custard over medium heat, stirring constantly, until custard is thick and bubbles appear in center, 1 to 2 minutes. Remove from heat. Add softened gelatin, if using, and whisk until dissolved. Stir in vanilla. Let cool about 10 minutes, whisking 2 or 3 times.

4. Pour custard into baked and cooked crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.

5. With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish pie with chocolate curls just before serving.

Peach and Berry Tart

Making a pie, or in this case a tart, can be remarkably simple-as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it's pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don't have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation. MAKES ONE 8-INCH TART

FOR THE CRUST

3/4 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract

FOR THE FILLING
3 ripe peaches, pitted and sliced into 1/2-inch wedges
3/4 cup assorted fresh berries, such as raspberries, blueberries, and blackberries
1/4 cup plus 1 tablespoon sugar

1. Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.

2. Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.

3. Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature.

Pecan Pie

Home cooks in the South take great pride in their pecan pies, but the Thanksgiving classic is well-loved in all corners of the United States. Sometimes it's flavored with bourbon (add two tablespoons to the egg mixture in step 2) or chocolate (stir in half a cup of coarsely chopped semisweet chocolate along with the pecans in the same step). Cream cheese gives this crust a slightly tangy flavor. A fluted edge, made by shaping the dough with your knuckles or fingertips, is both decorative and practical-it helps anchor the crust to the pie plate, preventing it from shrinking or sliding as it bakes. MAKES ONE 9-INCH PIE

All-purpose flour, for dusting
Cream Cheese Pie Dough
4 cups (13 ounces) pecan halves, toasted (see page 000)
4 large eggs, lightly beaten
1 cup packed dark brown sugar
1 cup light corn syrup
1/2 cup (1 stick) unsalted butter, melted and cooled
2 tablespoons pure vanilla extract
1/2 teaspoon salt

1. On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 325°F. Set aside 11/4 cups pecan halves; coarsely chop remaining 23/4 cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

3. Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

Product details

ASIN ‏ : ‎ 0307405095
Publisher ‏ : ‎ Clarkson Potter; NO-VALUE edition (March 22, 2011)
Language ‏ : ‎ English
Paperback ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 9780307405098
ISBN-13 ‏ : ‎ 978-0307405098
Item Weight ‏ : ‎ 2.24 pounds
Dimensions ‏ : ‎ 7.4 x 0.9 x 9.1 inches

Best Sellers Rank: #72,174 in Books (See Top 100 in Books)
- #11 in Pie Baking (Books)
- #68 in Party Cooking
- #432 in Celebrity & TV Show Cookbooks

Customer Reviews:
4.7 484 ratings

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Martha Stewart

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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.

Brand Store: https://www.amazon.com/marthastewart

Customer reviews

4.7 out of 5

484 global ratings

5 star		84%
4 star		9%
3 star		4%
2 star		1%
1 star		2%

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Reviewed in the United States 🇺🇸 on October 15, 2011

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?? But perhaps not for you~
I have had tarts in Europe and do realize that they do use less sugar all the way around except for maybe Austria or Germany?

I had to double the amount of time baking this tart even tho my oven temp is spot on,, I did have some pie covers that I had collected( and never used!) that I topped over the very crust so the top would not get burned,,,,,so far,,so good,,,
I think this is all part of the learning curve for me b/c the apple pies and pumpkin pies came out perfect as per recipe in the book.

I won't give a whole list of the pies, other reviewers have been kind enough to do so,,but I will say as my confidence in pie making grows I will be happily baking those birthday PIES this year ~ my favorite is mile high lemon,,,,,DH, cherry pie from our own trees. I really wanted to master pie making as we grow a TON of cherries, berries and have a lot of fruit trees that have now matured enough to bear a lot,,,,,so now is THE time!
And , being so blessed to have a mini orchard on our land, I wanted to USE it to its best potential b/c the price of fruit is getting higher by the week. I am hoping to look up to see if I can freeze a pie unbaked) so I can have a fresh pie to go when we have people over for a quick brunch or dinner, I have heard this can be done but will have to look at this further has anyone done this successfully I wonder?)

I cannot see how any baker could be bored with this book , it is a gorgeous COLLECTION of many pies one can bake and the photograpy is stunning~( so you can see just how your pie is to look finished! Some of us NEED this.... which is often missing in cookbooks or e recipes
I like inspiration, and to see what I can bake w/ what I happen to have on hand in any particular season ,as I said, we grow a lot of berries and cherries that I used to freeze for toppings to cakes which is kind of sad now that I think of it~
While I work my way thru the pie book I will be careful to taste fruits and berries, and even cremes so I am certain they are up to my taste level
I do think that it will only be a taste thing with the fruit tho~
Only one problem,,,,,THE famous " Elegant Farmer Pie" baked in a brown bag which has been on cooking shows to compete with) has never been duplicated w/ accuracy yet!
I know, I live a few miles from where they make this great pie but I am sure going to look it up on the net.
Love love love the book! My husband is also happy, because it is true,many people are pie lovers first and cake lovers second~ One big disclaimer here,,,,I do NOT eat much sugar , I my eat pie maybe 3 times a year?? But I LOVE to bake and bake I do,,,,,for others!
This book is a very good thing~

27 people found this helpful

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sandra

Excelente

Reviewed in the United States 🇺🇸 on May 6, 2023

Verified Purchase

Un libro excelente contiene recetas precisas y bien explicadas

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Nik

An Absolute Must!

Reviewed in the United States 🇺🇸 on June 22, 2011

Verified Purchase

For those of you who like big bold beautiful pictures and amazing tasting pies, this is a must. Others have already described the book in detail, so i'll say make the Sour Cherry pie... I haven't had one in so long and this one comes out looking beautiful and tasting delicious. Homemade is always best. The Cherry almond galette is really nice also and the chocolate espresso tart is for those with a little extra cash and a more sophisticated palate. The Frangipane Apricot tart is also a must. Instead of vanilla I used almond extract and it made this dessert extra extrodinary. It is creamy, delicate and very flavorful. Martha says to serve it right away, but I refrigerated it over night and the flavors came together even more so. The blueberry pie and apricot hand pies are also really nice. And for the Pate Brisee and Pate Sucree in this book, you can not go wrong. The brisee is really flakey when done right. Took me several trys but i've got 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.

ENJOY!

12 people found this helpful

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pepperminta

Excellent book with superior results!

Reviewed in the United States 🇺🇸 on April 14, 2011

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!

100 people found this helpful

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Renee M.

The seller wrapped the book so carefully and it arrived in perfect shape

Reviewed in the United States 🇺🇸 on October 28, 2022

Verified Purchase

This will be a great Christmas present!

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Top reviews from other countries

Kindle Customer

Great purchase!

Reviewed in the United Kingdom 🇬🇧 on March 1, 2020

Verified Purchase

Love the book, the supplier is consistently reliable and provides excellent service. Always use.

Kindle Customer

Brilliant!

Reviewed in the United Kingdom 🇬🇧 on January 29, 2013

Verified Purchase

Excellent book. It is much easier to bake from if you get a set of cup measures, which can be gotten cheaply enough. Have so far made the grasshopper pie, key lime pie, lemon meringue pie, apricot hand pies, buttermilk cream tart and lemon tartlets with meringue caps. Everything has turned out well, without any problem. There's a huge range of pies and tarts to choose from, should keep me occupied for quite some time!

spencerone

Great book with great recipes

Reviewed in the United Kingdom 🇬🇧 on September 15, 2016

Verified Purchase

Great book with great recipes, tips and pics. Martha's recipes, classical or innovative, are always perfect also for an Italian baker!

HY

Five Stars

Reviewed in the United Kingdom 🇬🇧 on June 7, 2018

Verified Purchase

Nice to have all custom American recipes in one book

Filipa Baptista

A very good book

Reviewed in the United Kingdom 🇬🇧 on April 29, 2014

Verified Purchase

An excellent! Book! Wide variety of recipes, great photos and everything very well explained!
The only "flaw" is that the measures are american and we have to make equivalences!

See all reviews

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

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Buy new:

$17.99

FREE delivery: Wednesday, June 7 on orders over $25.00 shipped by Amazon.

Ships from: Amazon

Sold by: Phoenix Package Logistics

Buy used:

$9.35