Hibiscus Gingersnap Tart

(Adapted from Washington Post/Aaron Hutcherson recipe)

Ingredients

Filling:

4 cups fresh or frozen hibiscus

3/4 cup - 1 1/4 cup sugar

Grated zest and juice of 1 orange (1 tablespoon zest and 1/2 cup juice)

2-inch piece fresh ginger, peeled and thinly sliced Pinch fine sea salt 3 large egg yolks

2 teaspoons cornstarch

4 tablespoons unsalted butter, cut and softened

Crust:

8 tablespoons (1 stick) unsalted butter

1/4 cup packed dark brown sugar

1/4 cup sugar

1 large egg yolk

2 tablespoons molasses

1 3/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon fine sea salt

Garnish:

1/4 cup diced crystallized ginger

1/4 cup diced candied orange peel

1/4 cup toasted chopped almond