1.   Rhubarb with either mint or lemon balm makes a tart, savoury jelly to serve with lamb.

2.   In that part of Germany, fruit tarts are made with brioche, a buttery yeast dough, rather than the shortbread pastry used in French and American baking.

3.   The tart can be made before the lamb goes into the oven, or assembled, refrigerated and baked after the lamb comes out.

4.   When ready to make a tart, remove the dough from the refrigerator, unwrap it and place on a lightly floured board.