"Martha Stewart's New Pies and Tarts" Cookbook

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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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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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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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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Still craving dessert? Check out our favorite cake recipes, cupcakes, and cookies.