Holidays are always a fun time for me at the Dépanneur because I get to bust out my campiest baking. (Last year for Valentine’s Day I made “blue valentines”: heart-shaped sugar cookies covered with a blue glaze and a frowny face). For Easter, I made this carrot cake “bird’s nest,” a few fruit tarts, some chestnut turnovers, and my favorite — my own maple tart. It’s a Quebecois-inspired homage to Lindsey Shere’s infamous almond tart. I swap sugar for local maple syrup and Shere’s slivered almonds for chopped walnuts. The end result is super sweet, sticky and delicious. (Oh, and if anyone wants a foolproof carrot cake recipe, I swear by Thomas Keller’s, which uses cake flour and is crazy moist.)