No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dessert

Explore 4110 recipes, 17 projects, 192 articles, 126 galleries, 1116 videos, and more

John Barricelli's Pate A Choux

Other Ideas:
French, Pate a choux
expand

Almond Tart

Other Ideas:
Almonds, Tarts
Ingredients
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour, plus more for hands
  • 1 tablespoon pure vanilla extract
  • 1 cup sliced almonds
  • 1 tablespoon sugar
  • 3/4 cup heavy cream
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, slightly beaten
  • 1 teaspoon almond extract
  • 1/2 teaspoon Grand Marnier
  • Pinch of salt
expand

Apple Matzo Cake

Time:1 hour
Ingredients
  • Nonstick spray
  • 3 large eggs, separated, plus 3 large yolks
  • 2/3 cup sugar
  • 1/2 teaspoon coarse salt
  • 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
  • 1 cup matzo meal
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon plum brandy, such as Slivovitz, or regular brandy
  • 2 tablespoons honey
  • 1/4 cup finely chopped pecans
expand

Candied Hazelnuts

Other Ideas:
Candied nuts, Hazelnuts, Sugar
expand

Macadamia-Maple Sticky Bars

Ingredients
  • 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, softened, plus more for dish
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup coarsely chopped toasted macadamia nuts (about 4 ounces)
  • 1/4 cup plus 3 tablespoons packed light-brown sugar
  • 2 teaspoons pure maple syrup
  • 1/4 cup finely chopped crystallized ginger
  • 1/4 cup plus 1 1/2 teaspoons maple sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons heavy cream
expand

Cherry Clafouti

Time:45 mins
Other Ideas:
Cherries, Clafoutis, Eggs, French
Ingredients
  • Unsalted butter, for dish
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup all-purpose flour
  • 3/4 cup creme fraiche, plus more for serving
  • 3/4 cup whole milk
  • 1/2 cup granulated sugar, plus more for dish
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 12 ounces cherries, halved and pitted
  • Confectioners' sugar, for dusting
expand

Warm Fig Tart with Cinnamon-Almond Cream and Port Reduction

Ingredients
  • 8 whole cloves
  • 1 cinnamon stick (about 3 inches long)
  • 1/8 teaspoon cardamom seeds
  • 2 black peppercorns
  • 4 whole allspice berries, cracked
  • 3/4 cup orange honey
  • All-purpose flour, for work surface
  • 1 package (17.3-ounce) store-bought frozen puff pastry, thawed
  • 1 1/2 tablespoons Banyuls vinegar
  • 12 large ripe black Mission figs, trimmed and halved lengthwise
  • Cinnamon-Almond Cream
  • Candied Toasted Almonds
  • Fleur de sel, for garnish
  • Port Reduction
  • Whipped creme fraiche, for garnish
expand

Rhubarb Upside-Down Cake

Ingredients
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
  • 1/2 cup all-purpose flour
  • 1 3/4 cups sugar
  • 1/4 cup sugar
  • 1 1/2 cups all-purpose flour
  • Coarse salt
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
  • 2 large eggs
  • 1 cup sour cream
expand

Meringue Treasure Chest

expand

Pound Cake with Maple Glaze

Ingredients
  • 1 cup unsalted butter, (2 sticks), softened
  • 3 cups cake flour, (not self-rising), plus more for pan
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1 cup confectioners' sugar
expand

advertisement

advertisement

advertisement

advertisement