Food52
I love this tart for a couple of reasons. First, it uses one of my favourite winterfruits, pomelo. Second, it's rather refreshing. This makes it not one of those hot apple pies you eat warm after stepping in from a cold winter day, but if you've been having a slightly warmer winter than usual (or you feel that despite going from home to classes/work every day, you've been nowhere but inside), perhaps you might not mind a refreshing tart. The sweetness may need to altered if you have a very sour yoghurt or a very sour pomelo, though I've had great luck with pomelos this year. I'm afraid the recipe is a bit of a chore to read (gosh, isn't it?), but I'm fond of all the components! The crust is rolled out very thin to keep it delicate, and a thin layer of spongecake is baked right into the crust to act as a receptacle for the syrup. The syrup carries the rose and mint motif, followed by a layer of rich rosewater yoghurt, plenty of pomelo, and fresh mint leaves. I need to credit the sweet pastry crust in Tartine by Elizabeth Prueitt and Chad Robertson for the proportions of the pastry. The sponge cake is adapted from a foolproof (so long as you beat the eggs enough!) Swiss cake roll recipe from NouraNi via the Cherry Share (http://www.thecherryshare.com/food/how-to-make-japanese-roll-cake-swiss-roll--1253).
