Take a sneak peek at our newest cookbook, "Martha Stewart's New Pies & Tarts: 150 Recipes for Old-Fashioned and Modern Favorites." We've handpicked 10 delicious and diverse recipes from the book, including Strawberry Icebox Pie, Leek and Olive Tart, and Frozen Chocolate-Peanut Butter Pie.

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This pie is a real showstopper, with glazed strawberries peeking out from underneath a snowy crown of whipped cream. The sweetness of the graham cracker crust and strawberries is nicely balanced by the bit of tartness from cranberry juice in the glaze.

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A fluffy, mousse-like filling of peanut butter, cream cheese, and whipped cream fills a chocolate crumb crust in this no-bake frozen pie. Drizzle melted dark chocolate and peanut butter over the top for a decorative finish.

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This appealingly rustic free-form tart is easy to make, even for a novice baker. A layer of toasted almond filling intensifies the flavor of the plums.

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This tart's topping of tender sauteed leeks flecked with thyme, Nicoise olives, and Parmesan and Pave d'Affinois cheeses makes a beautiful presentation for the brunch table. Using purchased puff pastry is a great timesaver. If you can't find Pave d'Affinois, use another soft-ripened cheese, such as Camembert.

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Brown-sugar crumble topping paired with tart rhubarb is a winning combination in this favorite springtime pie. The pie tastes even better the day after baking.

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Confectioners' sugar, butter, and a little bit of baking powder create an exceptionally light streusel topping for this peach pie. Rich, slightly tart creme fraiche forms a custardlike filling as the pie bakes.

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Poach fresh pineapple slices in rum with brown sugar and vanilla bean to create the tropical filling for this tart. To form the perfect lattice crust, weave the strips of dough together on a parchment-lined pan and freeze before transferring to the top of the tart.

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Mix shredded cheddar cheese right into the pie crust to add a savory tang to classic apple pie. Starting the pie in a 425-degree oven, then lowering the temperature to 375, keeps the crust from getting soggy while giving the apples enough time to become tender.

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This rich pie is a shredded-coconut triple threat: The ingredient is in the macaroon-like chocolate wafer crust, in the rich and creamy custard filling, and in the nutty toasted topping.

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Kirsch-kissed blackberry-raspberry jam -- said to be called "old bachelor's jam" because it is so simple to make and warming to eat -- sweetens the fresh blackberries and toasted almonds in this summer tart. The cornmeal pate-brisee crust has a pleasing crunch and beautiful golden hue.

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