Gingerbread-Raspberry Snowflake Tart

Name: Gingerbread-Raspberry Snowflake Tart
Yield: Makes one 10-inch tart
Ingredients: 2 1/4 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons baking powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon salt; 1/2 cup packed dark brown sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 1/3 cup unsulfured molasses; 2 large egg yolks plus 1 large egg white, for egg wash; 1 1/4 cups Raspberry Jam (recipe follows) or best-quality store-bought jam; 18 ounces (4 cups) fresh raspberries; 2 cups sugar; (makes about 2 cups)

January 24, 2012

This Yuletide variation on the popular Austrian linzertorte (page 236) features an innovative gingerbread crust surrounding a homemade raspberry-jam filling. Snowflake and dot shapes are cut out from the top; sprinkle the snowflake cutouts—and any others cut from dough scraps—with sugar and bake them to serve as cookies alongside.

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