For as much as people talk about sweet treats for Thanksgiving and Christmas, springtime baking should get the same amount of attention—if not more! This is the time of year when berries start coming into season, all things lemon start to sound just right, and even a richly chocolate treat doesn’t seem all that heavy. We’re just going to say it: Spring desserts are the best desserts. At least that’s true when it comes to these six options. Pulled from our Newlywed Cookbook, we consider each of these recipes to be must-makes this spring.
Unlike pies and cobblers, which stretch the limits a little, this is a dessert that you can totally (and acceptably!) also have for breakfast. Make extra pudding and dole it out into jars, to be stored in the fridge for up to three days. Then whenever a sweet craving hits, you can top the chia pudding with diced mango, blueberries, sliced strawberries, toasted coconut, or whatever else you have on hand.
While this dessert doesn’t have the “one thousand leaves” its name would lead you to believe (that’s the translation for the French phrase mille feuille), it does have four impossibly flakey layers of puff pastry. And it’s incredibly easy to make: You start with frozen puff pastry, whip up some heavy cream and then layer the pieces with fresh blackberries, blueberries, and kiwi slices. Make the recipe as is for a party of two or triple it if you have company coming.
The only way to improve upon a classic chocolate tart? Add hazelnuts.
If you’re going to bake just one thing for Mother’s Day or, well, spring, this should be it. Between the sweet and lemony syrup, the moist cake, the fluffy whipped cream, and the seasonal berries, this is about as quintessential as things get this time of year. And actually, you could play around with the recipe to make this cake a few different ways and you’d have something new and surprising each time.
Before you write this off as a Valentine’s Day treat, you should know that you can make this in a round 9-inch pan and it becomes a crowd-pleasing dessert at brunch. It features a homemade tart shell with homemade lemon curd, plus a strawberry jam mixture and fresh raspberries. If that all sounds a little sweet, it is. But you can pair each slice with some dry sparking wine or a cup of coffee for a nice balance.
The sweetness of strawberries mellows the slight bitterness of rhubarb in this rustic dessert. Loosely combined within the delicate confines of a sweet buttery crust, the two-star ingredients of late spring are at their very best. A food processor makes pastry preparation a breeze.