Martha Bakes - Season 6

Preparing fruit curd for a lemon tart with brown butter cookie crust; cupcakes filled with passion fruit curd; raspberry curd for a genoise.

Preparing raspberry-filled doughnuts; apple fritters; beignet, a sugar-coated doughnut from New Orleans.

Dark chocolate filling for an almond-based tart shell; chocolate ganache frosting for a devil's food cake; milk chocolate pudding cupcakes.

Raspberry whipped cream jelly roll; multitiered caramel buttercream cake; making ladyfingers for tiramisu ice cream cake.

Incorporating frangipane into bostock and a classic English bakewell tart; apricot tart made with hazelnut frangipane; pecan-frangipane coffee cake.

Basic Japanese-style white bread loaf; cinnamon raisin swirl bread; jalapeno-cheddar rolls

Giant fruit and nut kitchen sink cookies; vanilla sugar cookie sorbet sandwiches; maple-pecan shortbread squares; double chocolate sandwich cookies.

Make-ahead dough; creating crust for spinach and cheese pizza; sausage and pepper calzone; skillet pizza with wild mushrooms.

Brown-butter coconut cashew blondies; skilled baked plum cake; single-serving size brownie sundaes; Scottish oatcakes.

Kouign-amann; sugar and spiced cinnamon-sugar knots; snails.

A cherry tart with cherry-spiked pastry cream; coffee pastry cream-filled cream puffs with chocolate glaze; and kremowka, a Polish dessert of cream mousseline sandwiched between golden brown puff pastry.

Cheesecake with apricot finish; chocolate cream tart; Atlantic Beach tart.