This is one of the first tarts anyone learns in hotel school or if you are from Alsace on your mother’s side. This is a springtime version of Tarte Alsace, with diced, rosy rhubarb and strawberries, tinged with orange, all set in vanilla-scented cream and finished with a veneer of apricot or red currant glaze. This tart would be sublime with part diced fresh apricots.