Strawberry-Ricotta Graham Tartlets

Make grahams: In a bowl, whisk both flours with the cinnamon, salt, and cloves. Beat the butter, light brown sugar, and 2 tablespoons of the granulated sugar at medium speed on an electric mixer until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated. Pat the dough into a disk, cover with plastic, and refrigerate until firm, about 1 hour.

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch oval cookie cutter (recommendation of the original recipe), a 3 1/2-inch round cutter (what I had, and used) or a smaller cutter of your choice (I might go with 3 inches next time, as I like petite desserts), stamp out your bases. (About 16 with a 3 1/2-inch oval, 10 with a 3 1/2-inch round, or more with a smaller cutter.) Reroll the dough scraps if necessary. Transfer the grahams to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges. Let cool on the pans for 5 minutes, then transfer the grahams to racks to cool completely.

Make toppings: In a bowl, toss the strawberries with the remaining 3 tablespoons of sugar and the lemon juice. Let stand until syrupy, 20 minutes. In a medium bowl, mix the ricotta, confectioners’ sugar, and lemon zest.

Assemble tartlets: Spread about 1 tablespoon of the ricotta mixture on each graham. Arrange the strawberries over the ricotta, drizzle with the syrup, and serve.