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1
Sift flour, baking powder, ginger, cinnamon, cloves, pepper, and salt into the bowl of an electric mixer.
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2
Add sugar; mix on medium-low speed until combined.
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3
Add butter; mix until combined, about 2 minutes.
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4
Add molasses and egg yolks; mix until dough just comes together, about 30 seconds.
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5
On a lightly floured surface, roll out two-thirds of dough to a 12-inch round, 1/4 inch thick.
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6
Fit into a 10-inch tart pan with a removable bottom.
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7
Spread jam over shell; refrigerate about 30 minutes.
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8
Roll out remaining dough between lightly floured pieces of parchment to a 10-inch round, 1/4 inch thick.
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9
Transfer round and parchment to a baking sheet; refrigerate or freeze until firm, about 30 minutes.
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10
From round, cut out dot shapes with metal pastry tips, and snowflake shapes with cookie cutters.
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11
(If desired, reserve snowflake cutouts and sprinkle tops with sugar.
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12
Bake 10 minutes at 350F.)
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13
Refrigerate round on baking sheet until firm, about 30 minutes.
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14
Lightly beat egg white; brush rim of tart shell.
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15
Carefully slide dough round over shell; press edges to adhere.
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16
Refrigerate or freeze until firm, about 30 minutes.
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17
Preheat oven to 375F.
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18
Transfer tart to a rimmed baking sheet.
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19
Bake until crust is golden brown and filling is bubbling, 50 minutes to 1 hour.
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20
Let cool completely on a wire rack.
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21
Stir together 3 cups raspberries and the sugar in a medium saucepan (off heat).
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22
Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.
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23
Bring mixture to a boil over medium-high heat, stirring occasionally.
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24
Skim off foam.
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25
Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.
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26
Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes.
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27
Let cool completely.
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28
Refrigerate until set, at least 4 hours, or up to 1 week.
