Martha Bakes: Fruit Desserts Episode | PBS Food

Martha Bakes: Fruit Desserts Episode

Fruit Desserts episode Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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Whether you’re a beginner or a seasoned pro, you’ll welcome Martha’s expert tips for baking the most delicious fruit desserts. A tempting pink applesauce-filled tart topped with paper-thin slices of apple, a rich pistachio brown butter cake studded with sweet Concord grapes, and a pear frangipane tart. Plus, individual apple pies with a surprise ingredient tucked inside with Melody Farrar from the Inn at Pound Ridge.

This Week’s Recipe

Pistachio Brown Butter Cake with Concord Grapes



  • 1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for pan
  • 2 ¾ cups confectioners’ sugar
  • 1 cup pistachio flour or 1 cup unsalted pistachios and 1 tablespoon unbleached all-purpose flour
  • ¾ cup cake flour
  • 1 teaspoon coarse salt
  • 7 large egg whites (3/4 cup plus 2 tablespoons)
  • 1 heaping cup halved, seeded Concord grapes
  • 2 tablespoons Demerara sugar


  1. Melt butter in a small heavy-bottomed saucepan over medium heat. Continue cooking until light brown and smells nutty, about 6 minutes. Remove from heat and strain through a fine mesh sieve into a bowl.
  2. In a large bowl, sift together confectioners’ sugar, pistachio flour (or pistachios and flour processed in a food processor until fine), cake flour, and salt. Whisk in egg whites to combine. Whisk in strained butter in a slow, steady stream. Cover bowl with plastic wrap and refrigerate until thickened, about 1 hour and up to 1 week.
  3. Preheat oven to 350 degrees. Generously butter a 9-inch fluted tart pan with a removable bottom.
  4. Pour chilled batter into prepared tart pan. Sprinkle grapes over the top, keeping fruit ½ inch in from the edge of the pan. Sprinkle grapes and batter with Demerara sugar.
  5. Place tart pan on a baking sheet and bake until edges of the cake are dark golden brown and top is slightly springy to the touch, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer cake to a wire rack, remove the outer ring of the pan, and let cool; serve warm or at room temperature. This cake is best eaten the day it is made, but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Yield: one 9-inch cake


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