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This Week's Special Contest Theme

by: Food52

March 4, 2011

Between now and next Saturday, March 12th at noon (extended deadline, woo-hoo!), we want to see Your Best Late Winter Tart (Sweet or Savory)! For more details and to enter the contest, go here.

In celebration of Martha Stewart's New Pies & Tarts Cookbook (no, not an update of the 1985 classic -- all new), we dreamed up this contest together -- and our friends over at MSLO are offering some amazing prizes.

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Behold:

The winner will be flown to New York City on Monday, March 28th, where their winning recipe will be featured on The Martha Stewart Show!

Both finalists will also receive $200 of Martha swag, in addition to our usual bounty of prizes (see below).

For those of you in New York area, Martha will have a pop-up pie and tart shop at Little Owl the Venue at 93 Greenwich Avenue on March 26-27th, where she’ll be selling the new book … and pies!

The fine print: Due to travel and other administrative challenges, finalists must be U.S. residents. But food52ers abroad, we love you! And we hope you'll enter the contest anyway -- we'll still be awarding Editors' Picks from all over.

If any of you are feeling in need of some back-to-basics pastry help, we'd recommend tuning in to Martha's new show on the Hallmark Channel Martha Bakes.

New to food52? Brush up on our Contest Rules here. Contest winners will receive great cookware from Williams-Sonoma hand-selected by us, Viking cookware worth up to $150, a bountiful selection of OXO products, and a $50 gift code from Tiny Prints. Runners-up will receive a $100 gift card from Williams-Sonoma and the OXO prize package. All winners and runners-up get a copy of the 2nd food52 cookbook!

See what other Food52 readers are saying.

imceci
Laurie F.
BoulderFoodie
Penelope
Merry

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41 Comments

imceci March 20, 2011

I thin Thirschfieds Madeira Tart looks so fresh for a spring night.......

Laurie F. March 14, 2011

There are some amazing entries in this contest.....I am so proud of my picture of my 'Meyer Lemon & Rosemary Tart'...the best photo I've shot ever!!!
I would so love to meet Martha, I've always been a huge fan of hers and stuck up for her through thick and thin!!!
Good-Luck to all!!

Merry March 14, 2011

I agree Laurie, I loved your photo, it definitely belongs in a frame. I wish we could meet Martha together! I had so much flavorful fun making tarts. I didn't even enter 3 savory tarts I made (they weren't quite perfect). I explored, researched and all in all came out ahead for my culinary investment. I can't imagine having to select the winning recipes ~ so many outstanding ones. Good-luck Laurie ~ stuff me in your suitcase if you win!

BoulderFoodie March 12, 2011

There are a lot of amazing recipes entered this time! You judges have your work cut out for you!

Merry March 12, 2011

I was thinking the same ~ soooo many creative dishes. I'd love to be a judge and have an excuse to make many of tarts and quiches....until then I'll go have another piece of my Extreme Mandarin tart!

Penelope March 12, 2011

I am trying to up load my recipe but cannot find the place to do so, the contest said 12 noon and it is only 11;13

Food52 March 12, 2011

Hi Penelope -- so sorry about that. Our site's schedule runs on Eastern time, so the contest closed at noon ET.

Merry March 12, 2011

Ohhh I see ~ one place it says 12 a.m. EST and the other place it says 12 noon on the 12th of March. So I am going with 12 noon on March 12th ~ hope that is right!

Amanda H. March 12, 2011

The deadline is noon EST today -- sorry for any confusion.

Merry March 12, 2011

I thought the contest ended at 12:00 a.m. EST on the 12th but there are still entries posted. I have two but figured it was too late. Did it end one hour and 7 minutes ago at 12:00 EST? Thanks for the update.

Kristen M. March 12, 2011

Since we extended this contest beyond the normal deadline, some automated parts of the site forgot to catch up. Sorry about that -- you have just over an hour left!

Kitchen B. March 10, 2011

One day, you'll have to have a contest...just for the food 52ers abroad.....cause I'd like to meet Martha too.

Galoo March 10, 2011

I agree...I'm always disappointed when I read the fine print that excludes us.

Panfusine March 10, 2011

or else collaborate with an airline as well so that the winner can get flown in!

Panfusine March 8, 2011

Does a crostata qualify? since some define it as a freeform tart...

Merry March 8, 2011

I promise this is my last question!!! Can we submit a crustless tart or quiche or do you want buttery flaky crusts that melt in your mouth and add flavor to the dish? (lol ~ I do love crust -but...!)

LittleKitchen March 8, 2011

sorry, one last question. So you said you are good with mini tarts, but what about really mini? Like bite size made in a mini cupcake pan? Just wanted to check before I mini-ized this recipe. :)

Food52 March 8, 2011

Fine by us -- go wherever your vision takes you.

Merry March 7, 2011

Do you cringe at prepared frozen puffed pastries? Do you like to see everything by scratch?

Food52 March 8, 2011

Frozen puff pastry and phyllo dough are fine! We do otherwise prefer a from-scratch crust recipe.

LittleKitchen March 7, 2011

How do you feel about mini tarts?

Food52 March 7, 2011

We feel just fine about them (they're even in the contest theme photo above!). Based on your username, we're guessing you like them too!

LittleKitchen March 7, 2011

oh hello, should have realized that by the picture! Thanks for getting back to me.
haha yep... get ready for a tiny tart from a tiny kitchen. :)

Aliwaks March 7, 2011

OMG...Martha....

Merry March 6, 2011

So "quiches and sweet custard tarts or savory tarts" ~ does that mean no galettes?

Amanda H. March 6, 2011

Galettes work.

Lisycooks March 6, 2011

If a produce is available year-round counts on this one, right? or not?

Amanda H. March 6, 2011

Can you give us an example of what you're thinking about?

Lisycooks March 6, 2011

green onions

Amanda H. March 7, 2011

Green onions work, although they don't feel specifically seasonal. Kind of like herbs. So, yes, go for it, but do keep in mind we may give more weight to recipes that feel more late winter.