Walt made this tart over the weekend. It's a layer of rhubarb baked in a pâte brisée crust,
covered with a layer of fresh strawberries and glazed with home-made rhubarb jam.
It doesn't hurt that it is strawberry season, and we have a great strawberry and asparagus stand, selling locally grown products, at the Saturday morning market in Saint-Aignan. Also, it's great that we have a rhubarb patch. Rhubarb thrives on water, and all the rains we've had since last autumn have made it grow like crazy this spring.