If you're looking to spruce up your pastry game, or just infuse a little more spring into your baking routine, look no further. The fresh produce of spring brings great ingredients for all kinds of baking adventures. Strawberries are one of our favourite springtime fruits, and they're great to bake too. Just throw them in a strawberry shortcake or any cheesecake to make a spring-ready, perfectly fruity dessert. Rhubarb is a great vegetable for making any baked good feel more like spring. It pairs great with strawberries in a strawberry rhubarb hand pie, or it can stand alone in some tart rhubarb muffins with almond streusel. If you're really desperate for some spring baking, go floral with a Persian herb-stuffed frittata with walnuts and rose petals. Sweet or savoury, just make sure it has all the spring it can handle.
Ground almonds add body and flavour to this creamy Swedish cheesecake, topped with clouds of whipped cream and ripe strawberries macerated with fresh mint.
An extra-velvety quiche loaded with blue cheese for creaminess in a nutty spelt and whole wheat crust.
Making one generous biscuit instead of individual shortcakes lends this classic dessert a grand presentation.
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery, just-wilted lettuce.
Pastry chef Anna Posey of Chicago's Publican blackens rhubarb in a wood-fired oven for the cheesecake's compote topping. A standard oven will also do the trick.
A classic Persian herb-loaded egg dish with the fragrant lift of rose petals.
Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside.
For these portable fruit pies, Georgia-based chef-restaurateur Hugh Acheson uses rice wine vinegar to make the flavours pop.
Rhubarb takes the spotlight in this bright, rose-coloured crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping.
Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast.
This tart uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute.
This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics.
A specialty in Iowa, this sweet-tart pie is best topped with a dollop of ice cream.