Fall Dessert Buffet from Martha Stewart Weddings

fall desert bar

Wonderful for an afternoon wedding, perhaps one held outdoors, this display is inspired by seasonal fruits and reminiscent of a farmers’ market, right down to the handwritten labels. Lots of late-summer produce is used here, but every season has its bounty (in the winter, citrus fruits and pomegranates are fitting). In a galvanized vase, branches bearing tiny crab apples reflect the natural theme.

Dessert Menu
Apple-Cheddar Tarts
Fig and Cream-Cheese Tartlets
Blueberry-Maple Shortbread
Rhubarb Pie with Pecan Crumble
Meringue Clouds with Berries
Peach-Raspberry Lattice Pie
Roasted Plums with Mascarpone Cream, and Amaretti
Rolled-Oat Shortcakes with Cherry Compote
Apricot Custard Tart
Lemon-Pistachio Tart

Crumbly tarts, a lattice-topped pie, and meringues with syrupy fruit are right at home on this rustic table.

A square buttercream wedding cake is adorned with apples, peaches, pears, plums, and currants to soften its edges and give it a charming appeal.

The tea-towel runners, old-fashioned cake stands, sturdy white dishes, and wooden boards and crates used to display them are straight out of a farmhouse kitchen. Even an antique footstool becomes a pie stand. Since the fruits are full of flavor, they lend themselves well to simple desserts. You could have these sweets catered, or ask loved ones to bake their favorites.


Leave a Reply

Your email address will not be published. Required fields are marked *