Martha Stewart's New Pies & Tarts

Martha Stewart's New Pies & Tarts

150 Recipes for Old-fashioned and Modern Favorites

Book - 2011 | 1st ed.
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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 (p#65533;te bris#65533;e, 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.
Publisher: New York : Clarkson Potter/Publishers, c2011.
Edition: 1st ed.
ISBN: 9780307405098
Branch Call Number: 641.8652 STEWA
Characteristics: 352 p. : col. ill. ; 24 cm.

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ksoles Jan 18, 2014

After over 20 years on TV, 81 books, a magazine and countless self-branded household products from linens to cookware, Martha Stewart falls nothing short of a domestic Empress. It follows, then, that her new trio of books, "Martha Stewart's Cupcakes," "Martha Stewart's New Pies & Tarts" and "Martha Stewart's Cakes," which contain over 500 recipes in total, form a comprehensive and definitive guide to baking.

In typical Martha style, the books' pages brim with both stunning photographs of each finished treat and helpful how-to information on decorating techniques, packaging and presentation. The back of each book focuses on basics including general baking tips and techniques as well as advice on ingredients and equipment. She also includes recipes for "extras" such as sauces and garnishes (coulis, creme anglaise, sugared fruit, chocolate-covered mint leaves etc).

"Cupcakes," the most impressive of the three books, spotlights the perfect cupcake for every occasion. Swirled and sprinkled, dipped and glazed, Stewart proves that these diminutive cakes can become both showstoppers for special occasions and everyday treats. Alongside traditional favorites like yellow buttermilk cupcakes with fluffy vanilla frosting and devil’s food cupcakes crowned with dark chocolate buttercream, she presents sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive centrepieces topped with marizpan ladybugs or candy clowns.

"New Pies & Tarts" likewise contains classics such as pecan, pumpkin and apple but also the more exotic Vanilla Bean-Pineapple Tart and Persimmon Tartlets with Caramel Cream. The sheer number of crusts featured in the book astonishes; one could certainly mix and match crusts with fillings to produce a different pie/tart every day for years.

The recipes in "Cakes" do not quite match those in "Cupcakes" on the level of fun or interest but, again, Stewart's Molasses-Spice Cake with Cream Cheese-Sour Cream Frosting and Brown-Sugar Glaze (yes, that is ONE recipe title!), Strawberries-and-Cream Cheesecake, Lemon Meringue Cake, and Cheesecake with Poached Apricots will surely appeal to non-traditionalists. The book also includes a decent selection of gluten-free and vegan offerings.

The recipes in these three books certainly do not intend to be "healthy." Readers will not find any low-fat, low-carb, low-sugar offerings and the density/richness of the desserts may turn some off of the books. Additionally, though all recipes fit nicely on one page, many reference other recipes. For example, Poppy-Seed Tartlets with Lemon Curd (page 194) requires the baker to turn to three other pages to make the crust (page 333), lemon curd (page 339) and candied lemon slices (page 339). Despite these minor drawbacks, this trio of baking books proves all you need to create a memorable dessert for any occasion.

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