Sweet Sundays: Granted, it is snowing outside my humble abode as I type this post, with blustering winds to rival the Patagonia. But, somewhere in the Northern hemisphere it really is spring. How do I know (beyond the obvious May date)? Because strawberries are popping up in every store. The displays are stacked high and the prices are low ... oh how I love in-season produce even if mother nature hasn't yet joined in on the seasonal party in this mountain town.

For myself, strawberries are more than just a food. I have very fond memories of picking strawberries at a local farm with my mom and sister when I was quite little. After hours of hard work, mom would fill several flats with those ripe berries, I would be proud of my brimming pail (I am a bit of a perfectionist with fruit, so the selection process didn't leave as many winners), and my older sister (every time) would return with one single berry in her bucket. The entire time she would just sit and eat - a u-pick farm's dream I am sure. They should have weighed my sister coming in and leaving to charge for her consumption!

So when I saw this Strawberry Tart recipe from C'est La Vegan, I just had to share it with you in time for Mother's Day. It showcases several cups of seasonal strawberries, but is a special dessert, perfect for showing someone how much you care. Thanks to Kim at C'est La Vegan for allowing us to feature this gorgeous dessert recipe ...

Strawberry Tart with Lemon Roasted Pistachios

Recipe by Kim of C'est La V Bakeshop

"This tart is as beautiful as it is delicious.  It would make for the perfect ending to your springtime meal ... I’m continuing to experiment with wheat-free baking, so I used whole grain spelt flour instead of unbleached all-purpose for this.  I really liked how it turned out.  The taste was a bit like a cross between a shortbread and a graham cracker crust.  You could use whole wheat pastry flour or all-purpose flour, depending on what you like and what you’re able to find in your local store."

• 1/3 cup Earth Balance or other non-dairy margarine
• 1/3 cup Earth Balance or other vegan shortening (you can also just use an additional 1/3 cup margarine – either way works out fine)
• 2/3 cup sugar (Kim uses Florida Crystals)
• 1 tablespoon Ener-G egg replacer
• 1/4 cup warm water
• 1 3/4 cup whole grain spelt flour (or white spelt, or unbleached all-purpose flour)
• 3-4 cups fresh strawberries, hulled and slices
• about 2 tablespoons brown sugar
• about 2 tablespoons lemon roasted (or plain) pistachios

Preheat the oven to 350 degrees.

Cream together sugar, margarine and shortening.

Whisk together the egg replacer and water until the powder is completely dissolved.  Add this to creamed mixture and thoroughly combine, scraping the sides of the bowl.

Add the flour and mix until a soft dough forms.

Lightly grease a 9-inch tart pan and press dough into the bottom and up the sides of the pan.  You may need to wet your hands if the dough is too sticky.  Arrange the sliced strawberries on top of the dough and bake for about 30 minutes, or until the edges start to turn golden.  (If you use spelt flour, the baking time may be a bit longer).

Turn the broiler on.  Sprinkle about 2 tablespoons of brown sugar over the top of the tart and broil until the sugar is mostly melted.  Make sure to watch it so the peaches don’t burn.  Cool, and sprinkle the chopped pistachios on top.  Remove from pan to slice.

This will keep in the refrigerator for a couple days.

Kim is a professional baker in Los Angeles and founder of C'est La V Bakeshop. Her all-vegan desserts and baked goods can be found at select locations in Los Angeles, but Kim also ships throughout the U.S. See her online C'est La V Bakeshop Store for treats ranging from handmade granola to peanut butter brownies to velvet cupcakes with "cream cheese" frosting.

Article by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook.