Gorgeous seasonal fruits abound in Martha Stewart's collection of 100+ dependable 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 Red-Fruit Pavlovas, Vanilla-Rhubarb Tart, and Double-Crust Peach Slab Pie. When the days grow shorter and cooler, enjoy cozy comforts including Apple Fritters, Fig and Almond Crostata, Poached Pear and Cranberry Pie, and Polenta-Grape Snacking Cake.
Whether you're in the mood for an old-fashioned countertop classic or a modern treat with an elevated touch, these comforting, delicious desserts will gratify all year long.
About the Author
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She was the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and is the founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living.
Excerpt. © Reprinted by permission. All rights reserved.
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.