Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites: A Baking Book

As a lover of Martha's books this is just as expected, a great collection of pie and tart recipes. This cookbook is organized by type of recipe instead of seasonally with gorgeous pictures for inspiration.

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!

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~

This was one of my first pie books I purchased when I started backing seriously. Whenever I look up a Martha Stewart online though, including for some of these recipes in this book, the ratings are usually very low. Don't worry about that because pretty much every single recipe I have used of hers from this book is flawless. Every recipe is accompanied by a full page photograph, which is a must for me for every cookbook I buy. The basic quiche recipe I like a lot because it does not ask for 2 cups of Heavy Cream like most other recipes! The Fresh-Orange and Yogurt Tart (pictured) is delicious and so light, it does not make you feel guilty eating it. I have made this multiple times and always turns out great, and have had many compliments. The Milk Chocolate Pistachio Tart is similarly great but looks very impressive.

I like it

This is the best and most thorough pie and tart cookbook I have ever seen! It came quickly after ordering on Amazon.com, and easy to read with beautiful illustrations of each recipe. It is paperback, but large and very sturdy. The cover is a wipe free paper product which will be useful for we bakers who dig into the dough. Great tips, clear and simplistic instructions--and a variety of pies and tarts that would appeal to bakers for all occasions! I love that you can also use storebought puff pastry, which still results in beautiful home made versions. I hope to bake as many of the selections as possible over the holidays to give as gifts. I am already increasing my workout sessions as a precaution! Happy Baking!

Bien sûr, c'est un livre en anglais américain, mais avec un minimum d'anglais de base, on s'en sort pour cuisiner. Ce livre est une mine d'or, les recettes sont à la fois des desserts sucrés et des tartes salées. J'ai retrouvé les recettes typiques que je cherchais depuis si longtemps : tarte à la citrouille / potiron que l'on fait traditionnellement à Halloween aux USA, la Cranberry Tart, la tarte au citron meringuée, la tarte tatin, la tarte à la panna cotta etc. Tous les pays sont à la carte ! A chaque recette sa photo et à la fin du livre, quelques pages de "bonus" ( par exemple, comment faire des citrons confis). La décoration des tartes est extraordinaire et si élégante ! J'ai adoré l'idée de faire le drapeau américain avec des baies de couleurs différentes. Tout de suite, la tarte attire l’œil. On en salive d'avance. J'ai commencé deux recettes et tout est parfait : quantité, ingrédients faciles à trouver... A vos moules, prêts, partez !

Ein wunderbares Buch mit einer Vielfalt an Rezeptideen. Sehr ansprechend aufgemacht und illustriert. Die Rezepte sind leicht verständlich und einfach nachukochen.

Se trata de un libro con multitud de recetas con todo tipo de ingredientes y con distintas bases, todo explicado con mucho detalle. Además, las fotos son muy bonitas. Me gusta el libro, lo recomiendo a todo el mundo, porque aunque venga con medidas americanas, te indica las equivalencias

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!

食べたい，作りたいと思うものがたくさんありました。 家庭菓子という雰囲気も出ていて良いです。