Martha Stewart's fruit desserts 100+ delicious ways to savor the best of every season

Martha Stewart

Book - 2021

"Gorgeous seasonal fruit abounds in Martha Stewart's collection of 100+ comforting, foolproof recipes for crumbles, crisps, pies, buckles, and more. From perfectly ripe peaches and plump, tender figs to crisp, honey-sweet apples and bright, juicy citrus, Martha Stewart's Fruit Desserts celebrates easy-to-prepare recipes that highlight the fresh, vibrant flavors of fruit at its peak. In spring and summer, delight in warm-weather desserts such as Strawberry Pavlovas, Rhubarb-Ginger Trifle, Apricot-Pistachio Tart, and Peach-Raspberry Slab Pie. When the days grow shorter and cooler, enjoy cozy comforts including Apple Butter Hand Pies, Pumpkin and Ricotta Crostata, Cranberry Meringues, and Grapefruit Olive Oil Cake. Whether you&#...039;re in the mood for an old-fashioned countertop classic or a modern treat with an elevated touch, these gorgeous desserts will gratify all year long"--

Saved in:

2nd Floor Show me where

641.86/Stewart
1 / 2 copies available
Location Call Number   Status
2nd Floor 641.86/Stewart Due Jul 16, 2024
2nd Floor 641.86/Stewart Checked In
Subjects
Genres
Cookbooks
Published
New York : Clarkson Potter/Publishers, POTTER is a registered trademark of Penguin Random House [2021]
Language
English
Corporate Author
Martha Stewart Living Omnimedia
Main Author
Martha Stewart (author)
Corporate Author
Martha Stewart Living Omnimedia (producer)
Other Authors
Johnny Miller (photographer)
Edition
First edition
Item Description
Includes index.
Physical Description
255 pages : full color photographs ; 26cm
ISBN
9780593139189
  • From Martha
  • Golden Rules
  • Essential Ingredients: Fruit 101
  • Essential Tools
  • Autumn
  • Pink-Apple Tart
  • Pear Skillet Cake
  • Apple-Bourbon Potpies
  • Red-Grape Cake with Whipped Crème Fraîche
  • Apple Tart with Quince
  • Raspberry and Pecan Buckle
  • Apple Pie with Patchwork Crust
  • Linzer Crumble Pie with Cranberry-Raspberry Jam
  • Apple Fritters
  • Pear and Cranberry Pie
  • Apple and Blackberry Cake
  • Fig and Almond Crostata
  • Pear-and-Frangipane Pastries
  • Apple Weave Pie
  • Sorbets: Cranberry-Port, Concord Grape-Lavender, Pear-Red Wine
  • Apple Crostata with Cheddar Crust
  • Quince Pie
  • Caramel-Apple Bread Pudding
  • Pear and Apple Phyllo Crisp
  • Cranberry Skillet Cake
  • Pear-Cranberry Slab Pie
  • Apple Custard Pie
  • Polenta Grape Snacking Cake
  • Apple-Date Betty
  • Cinnamon-Swirl Apple Slab Pie
  • Quince Cobbler
  • Apple Honey Upside-Dowrn Cake
  • Pear and Fig Pandowdy
  • Ruffled Pumpkin Milk Pie
  • Cranberry Meringue Tartlets
  • Winter
  • Citrus Flan
  • Key Lime Cream Puffs
  • Banana Cream Pie
  • Deep-Dish Dried-Apple and Cranberry Pie
  • Meyer Lemon Tart
  • Pineapple-Banana Upside-Down Cake
  • Coconut Layer Cake
  • Orange Marmalade Cake with Roasted Oranges
  • Atlantic Beach Tart Bars
  • Granita, Three Ways: Clementine, Lime-Lemon grass, Grapefruit-Cardamom
  • Citrus Bundt
  • Pomegranate-Coconut Trifle
  • Upside-Down Lemon Meringue Pie
  • Passion-Fruit Cheesecake Bars
  • Tropical-Fruit Cones
  • Meyer Lemon Soufflés
  • Tropical Fruit Crepe Cake
  • Whole-Lemon Pound Cake with Pomegranate Glaze
  • Tangerine Chiffon Tart
  • Spring
  • Giant Strawberry "Shortcake"
  • Mango-Coconut Cream Tart
  • Strawberry-Rhubarb Tart
  • Strawberry-Lemonade Icebox Cake
  • Strawberry Jam Cobbler
  • Strawberry-Banana Pudding
  • Strawberry-Swirl Bundt
  • Vanilla Rhubarb Tart
  • Mango Kulfi
  • Lemon-Rhubarb Bundt
  • Mango-Key Lime Tart
  • Strawberry and Apricot Crisp with Pine-Nut Crumble
  • Strawberry Tartlets with Yogurt Cream
  • Strawberry-Pistachio Semifreddo
  • Summer
  • Plum-Blackberry Cobbler
  • Peach Pavlova
  • Lemon Cake with Raspberry-Cream Cheese Frosting
  • Blueberry Pie with Lattice-Weave Crust
  • Peach-Cardamom Upside-Down Cake
  • Sour Cherry Crumble Bars
  • Stone Fruit Galette with Cornmeal Crust
  • Raspberry-Chocolate Mousse Pie
  • Tarts with Stone Fruits and Frangipane
  • Berries and Cherries Ice-Cream Cake
  • Hand Pies, Two Ways: Fried Peach and Baked Blackberry
  • Red-Fruit Pavlova
  • Nectarine Clafouti
  • Sour Cherry Pie
  • Melon Pops
  • Nectarine and Almond Tart
  • Blackberry Pie
  • Mixed-Berry Grunt
  • Mini Peach-Apricot Cobblers
  • Jam Crumb Cake
  • Almond Plum Cake
  • Peach Chiffon Pie
  • Berry Cornmeal Sheet Cake
  • Red and Black Plum Tart
  • Peach Melba Spoom
  • Double-Crust Free-Form Berry Pie
  • Triple-Berry Swirl Ice-Cream Sandwiches
  • Plum Tart with Brown-Sugar Crumble
  • Double-Crust Peach Slab Pie
  • Mixed-Berry Galette
  • Mini Apricot Tartes Tatin
  • Huckleberry Cobbler
  • Nectarine and Raspberry Crisp
  • Fruit Fools: Blueberry, Blackberry, and Raspberry
  • The Basics
  • Acknowledgments and Photo Credits
  • Index

From Martha One of life's great pleasures is biting into a perfect apple, a juicy peach, or a sweet-tart plum. Transforming those tender stone fruits, sour lemons, meaty, fragrant pumpkins, or a few cups of ripe berries into a pie or galette, or a delectable cake, is yet another way to enjoy the fruits of America's extraordinary growers. Over the thirty years we have been creating recipes for our magazine Martha Stewart Living, we have developed, baked, and photographed hundreds of desserts that focus on fruit as a main ingredient. These recipes are consistently readers' favorites and have been well used by them for many different occasions. We hope you will adore this collection, arranged by season, and add many of the recipes to your personal repertoire. I have been baking for a long time. In fact, baking is what I most enjoy when preparing food. I like measuring, I like chemistry, I like the mechanics of stand mixers and food processors and use them when I can. I love watching a cake rise in the oven and a piecrust brown to just the perfect golden shade. The addition of fruits like berries and citrus to batters and fillings contributes even more excitement--and that is what this book is all about! As a child, we grew certain things in our suburban garden--apples, peaches, and lots of berries, even rhubarb. Mom would use every last scrap of each in the myriad pies and desserts we were treated to each day. Our baker neighbors, Mr. and Mrs. Maus (they had retired from their own bakery), taught me many baking tricks and tips about mixing, folding, and cutting that few books at the time revealed. Childhood was indeed the best introduction for a home cook like me, who was curious and willing to take the time to make from scratch. On summer trips to the Jersey shore, we stopped the car at farm stands to purchase quarts of blueberries--in my mind, the best in the nation--or pecks of white peaches for ice cream or tarts. On family outings to Long Island, we bought ripe strawberries in June and pie pumpkins in the fall. At that time, we did not have the farmers' markets that are now in almost every county but had to look in many places for great fruits to incorporate into our baking. This book is your guide, your primer, your inspiration for utilizing all the amazing fruits that are at your fingertips, and I hope you and your families will savor every bite. Martha Stewart Excerpted from Martha Stewart's Fruit Desserts: 100+ Delicious Ways to Savor the Best of Every Season: a Baking Book by Editors of Martha Stewart Living, Martha Stewart All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.