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Product Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
Martha Stewart has filled a book with luscious pictures of pies and tarts. There are classic pies, free-form, creamy and chiffon, rustic and layered, mini pies, and ones for the holidays and savory pies. There are pictures for each and a very few illustrations for techniques such as pressing in the dough. It would have been an added bonus if there would have been more of these, such as transferring the dough into the pie plates.
There is a section at the end that purports to give you everything you need to know to make these pies and tarts. The one huge failing here is that piecrust edges are shown as finished products and almost no instruction on how to accomplish them. The instructions on lattice pies is very good.
Ingredient staples are covered as well as equipment. There are techniques for pate brisee, puff pastry , various crusts, creams and toppings.
The savory pie recipes are outstanding, as is the peach and berry tart and the maple nut tart, which can use various kinds of nuts.
It's a good book, but would really benefit from having some more of the techniques needed shown.
There is a section at the end that purports to give you everything you need to know to make these pies and tarts. The one huge failing here is that piecrust edges are shown as finished products and almost no instruction on how to accomplish them. The instructions on lattice pies is very good.
Ingredient staples are covered as well as equipment. There are techniques for pate brisee, puff pastry , various crusts, creams and toppings.
The savory pie recipes are outstanding, as is the peach and berry tart and the maple nut tart, which can use various kinds of nuts.
It's a good book, but would really benefit from having some more of the techniques needed shown.
1 of 1 people found the following review helpful
Format:Paperback
This is a fantastic book about pies and tarts: it has 150 recipes for all kinds of pies and tarts both sweet and savoury, and they are all amazing. The book is divided into ten sections, providing pie recipes for every taste, baking ability and occasion, so everyone can find their favourites.
The first section, "Classic" provides recipes for the most delicious, easy to make, old time favourites, that will never go out of style. The second section, "Free-Form" provides recipes for a wonderful selection of awkward shaped pies that taste and look homemade. The third section, "Sleek" has lovely recipes for a variation of elegant and glazed tarts. The fourth section, "Dreamy" provides recipes for dreamy and rich sweet pies and tarts. The fifth section, "Rustic" has the most amazing recipes for old fashioned double-crust and crumble pies. The sixth section, "Layered" has excellent recipes for beautifully layered tarts with cream, nuts, fruits, or chocolate. The seventh section "Dainty" has recipes for lovely small bite size tarts that are perfect accompaniments to tea. The eighth sections "Artful" has beautifully decorated pies. The ninth section is dedicated to "Holidays", with many festive pies. Last but not least is the "Savoury" section with delicious pies and quiches. Each section has a brief introduction and the recipes are very well written and easy to read, accompanied by very nice photographs and information about each pie's origin.
The book also includes a very helpful chapter about "The Basics", with useful detailed information about the basic ingredients for baking, the tools we can use for better results, and excellent step by step instructions for making great pies and tarts.
The first section, "Classic" provides recipes for the most delicious, easy to make, old time favourites, that will never go out of style. The second section, "Free-Form" provides recipes for a wonderful selection of awkward shaped pies that taste and look homemade. The third section, "Sleek" has lovely recipes for a variation of elegant and glazed tarts. The fourth section, "Dreamy" provides recipes for dreamy and rich sweet pies and tarts. The fifth section, "Rustic" has the most amazing recipes for old fashioned double-crust and crumble pies. The sixth section, "Layered" has excellent recipes for beautifully layered tarts with cream, nuts, fruits, or chocolate. The seventh section "Dainty" has recipes for lovely small bite size tarts that are perfect accompaniments to tea. The eighth sections "Artful" has beautifully decorated pies. The ninth section is dedicated to "Holidays", with many festive pies. Last but not least is the "Savoury" section with delicious pies and quiches. Each section has a brief introduction and the recipes are very well written and easy to read, accompanied by very nice photographs and information about each pie's origin.
The book also includes a very helpful chapter about "The Basics", with useful detailed information about the basic ingredients for baking, the tools we can use for better results, and excellent step by step instructions for making great pies and tarts.
Format:Paperback
I brought this book from Washington DC whilst on holiday there last November 2011 and I had been looking for a proper sweet pie book for years.
Honestly...this book is perfect for those looking for the same. The recipes are easy, some slightly more detailed. Remember though to buy some cup measurements if you haven't already, as most of the measurements are in American cup sizes.
I also like this book as there are photos for all of the pies and I love the fact that it has opened a whole new prospective for me in terms of ideas on pies and tarts. I have already are quite a few from this book and also tweaked some with my own ideas.
For those that do buy this book and wonder what wafers is, they're what we call biscuits - you can buy oreo cookies in most uk supermarkets and for the chocolate wafer recipes, that's what I use.
I think most of the ingredients we can get here in the uk, but if not, substitute, it's easy enough.
Enjoy and I definitely recommend this book. Is an ideal companion for the avid english baker to try something different.
Honestly...this book is perfect for those looking for the same. The recipes are easy, some slightly more detailed. Remember though to buy some cup measurements if you haven't already, as most of the measurements are in American cup sizes.
I also like this book as there are photos for all of the pies and I love the fact that it has opened a whole new prospective for me in terms of ideas on pies and tarts. I have already are quite a few from this book and also tweaked some with my own ideas.
For those that do buy this book and wonder what wafers is, they're what we call biscuits - you can buy oreo cookies in most uk supermarkets and for the chocolate wafer recipes, that's what I use.
I think most of the ingredients we can get here in the uk, but if not, substitute, it's easy enough.
Enjoy and I definitely recommend this book. Is an ideal companion for the avid english baker to try something different.
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Most Recent Customer Reviews
An american book
Got this at christmas. It is a lovely looking book with super pictures of each recipe. Unfortunately it's an american book complete with american weight measurements and a few... Read more
Published 4 months ago by lazybones
it would be easier if I were an American
This book is fantastic. First of all, photographs will make your knees weak and mouth water. The recipes are not too hard to master, the only thing that was a bit hard for me was... Read more
Published 6 months ago by amazonfan
Splendid book!
Dear customers!
If you are looking for mouth watering pictures and have time to bake, this can be something for you! Read more
If you are looking for mouth watering pictures and have time to bake, this can be something for you! Read more
Published 11 months ago by sek
Lovely recipes!
I already have Martha Stewart's Cupcake book and the new Pies book is just as promising. The recipes are divided into different sections and are easy to follow, even though the... Read more
Published 11 months ago by catmum
A little disappointed
I adore Martha's books but this one was not as perfect as others. In fact I made a stawberry tart for a dinner desert. Total disappointment and I think it was not my fault. Read more
Published 12 months ago by Eleni
Yet another fab book!
Martha, Martha, Martha.......where would we be without you? I have the other books in this range e.g cookies and the cupcakes. All very good books and well worth buying. Read more
Published 13 months ago by ALB
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