It’s my favorite time of year. I’m celebrating strawberry season by sharing a few of my favorite recipes! Aside from eating strawberries fresh, I love using them in tarts. Below, I’ve rounded up 3 of my favorite recipes highlighting the beautiful, ruby red jewels.

The galette is my favorite kind of tart. It doesn’t require a special pan. Roll, fill and pleat it, and it will look unique each time you make one. The free-form style means less pressure to make it look perfect and it’s a more enjoyable baking process. Normally, I make one large galette but I decided personal size would be fun. I was inspired by the cute Red Baron Deep Dish Pizza, a favorite when I was a kid. These 6″ tarts are perfect for topping with a scoop of ice cream or large dollop of whipped cream.

This is one of my favorite Martha Stewart recipes. The result is so impressive and yet the technique is quite simple. You really can’t mess it up. It involves scrunching up layers of phyllo and coiling them into a round pan. If you tear the sheets a bit, that’s okay. It will still look beautiful. Then a simple custard is poured over the baked phyllo base and baked again. The result is a crispy, layered top with a tender eggy base. Watch my Ruffled Milk Pie how-to.

It wouldn’t be Easter without a batch of hot cross buns. On my recent trip to New Zealand, I tried a chocolate version from Miann Patisserie, that had chocolate chips and raisins incorporated throughout. I wanted to play up the chocolate more so I omitted the raisins. There is cocoa in the dough to give it a rich color and LOTS of mini chocolate chips throughout. The base recipe comes from my go-to, Bouchon Bakery cookbook. If you prefer classic hot cross buns, I highly recommend the original recipe. It’s fantastic. Chocoholics, enjoy the below!

Winter at the farmers’ market is a bit ho hum for me. If it weren’t for citrus, I’d probably have to buy vegetables and actually cook for once. Luckily, I did not need to resort to such drastic measures and instead, made a citrus tart using beautiful dark Moro blood oranges and pink grapefruit. I’ve always loved the idea of panna cotta, so creamy, smooth and flecked with vanilla bean. I adapted this Williams Sonoma recipe for the filling and topped it with slices of citrus.

If you make it, I’d love to see! Show me on Instagram @pastrywithjenn.