1 ½ teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon freshly ground pepper
¼ teaspoon salt
½ cup (88g) packed dark-brown sugar
½ cup (113g/1 stick) unsalted butter, softened
½ cup unsulfured molasses
2 large egg yolks, plus 1 large egg white
1 ¼ cups raspberry jam – I used cherry jam
Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.
Form dough into a disk, wrap in plastic and refrigerate for 1 hour.
Roll two-thirds of the dough into a 30cm (12in) round, 6mm (¼in) thick. Fit into a lightly buttered 25cm (10in) tart pan with a removable bottom. Prick bottom all over with a fork. Refrigerate until cold, about 30 minutes.
Roll out remaining dough between pieces of floured parchment paper to a 30cm (12in) round, 6mm (¼in) thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts - bake for 10 minutes at 180°C/350°F and sprinkle tops with confectioners' sugar.). Spread jam over bottom of shell. Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.
Preheat oven to 165°C/325°F with rack in lowest position (I baked my tartlets at 180°C/350°F).
Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack.
Serves 8 – I made the exact recipe above using 10cm (4in) tartlet pans
and got 5 tartlets
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