Gingerbread Raspberry Snowflake Tart
I found this recipe for a gingerbread tart and it was really different because you make it with a gingerbread crust. It gets nice and brown when you bake it, but it’s not burnt, it just cooks that way because of the gingerbread. If you are a fan of raspberry and gingerbread, then you will love this.
2 1/4 cups flour, + more
1 1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp pepper
1/2 tsp salt
1/2 cup dark brown sugar
1/2 cup (1 stick) butter, room temp.
1/3 cup unsulfured molasses
2 egg yolks, plus 1 egg white
1 1/4 cup raspberry jam
Sift flour, baking powder, ginger, cinnamon, cloves, pepper, and salt in a bowl of electric mixer. Add sugar; mix on med-low speed until combined.
Add butter; mix until combined, about 2 minutes.
Add molasses and egg yolks; mix until dough just comes together, 30 seconds.
On a lightly floured surface, roll out 2/3’s of dough to a 12″ round, 1/4″ thick.
Fit into a 10″ tart pan with a removable bottom.
Spread jam over shell; refrigerate 30 minutes.
Roll out remaining dough between lightly floured pieces of parchment paper to a 10″ round, 1/4″ thick. Transfer round and parchment to a baking sheet and refrigerate or freeze for 30 minutes.
From round, cut out dot shapes with metal pastry tips, and snowflake shapes with cookie cutters. Refrigerate round on baking sheet until firm, 30 minutes.
Lightly beat egg white; brush rim of tart shell.
Carefully slide dough round over shell; press edges to adhere.
Refrigerate or freeze until firm, 30 minutes.
Preheat oven to 375 degrees F and transfer tart to a rimmed baking sheet. Bake until crust is golden brown, about 50 minutes to an hour.
Let cool completely on wire rack.