Gingerbread-Raspberry Snowflake Tart

Step 1

Sift flour, baking powder, ginger, cinnamon, cloves, pepper, and salt into the bowl of an electric mixer. Add sugar; mix on medium-low speed until combined. Add butter; mix until combined, about 2 minutes. Add molasses and egg yolks; mix until dough just comes together, about 30 seconds.

Step 2

On a lightly floured surface, roll out two-thirds of dough to a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over shell; refrigerate about 30 minutes.

Step 3

Roll out remaining dough between lightly floured pieces of parchment to a 10-inch round, 1/4 inch thick. Transfer round and parchment to a baking sheet; refrigerate or freeze until firm, about 30 minutes. From round, cut out dot shapes with metal pastry tips, and snowflake shapes with cookie cutters. (If desired, reserve snowflake cutouts and sprinkle tops with sugar. Bake 10 minutes at 350°F.) Refrigerate round on baking sheet until firm, about 30 minutes.

Step 4

Lightly beat egg white; brush rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate or freeze until firm, about 30 minutes.

Step 5

Preheat oven to 375°F. Transfer tart to a rimmed baking sheet. Bake until crust is golden brown and filling is bubbling, 50 minutes to 1 hour. Let cool completely on a wire rack.

Raspberry Jam

Step 6

Stir together 3 cups raspberries and the sugar in a medium saucepan (off heat). Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.

Step 7

Bring mixture to a boil over medium-high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.

Step 8

Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until set, at least 4 hours, or up to 1 week.