In the bowl of a stand mixer, whisk together flours, granulated sugar, brown sugar, orange zest, salt, cinnamon, baking powder, ginger, nutmeg, and cloves by hand until combined. Add cold butter; using the paddle attachment, beat at medium speed until mixture resembles coarse crumbs, 2 to 3 minutes. Add egg and vanilla; beat at low speed just until dough comes together, stopping to scrape sides of bowl. (Mixture should be moist but not sticky and should hold together when pinched.) Turn out dough onto a clean surface; reserve one-third of dough (about 278 grams), and cover with plastic wrap.

Spray the sides of a 10-inch round fluted removable-bottom tart pan with baking spray with flour. Press remaining dough into bottom and up sides of prepared pan; trim any excess with a small sharp knife, and add to reserved one-third of dough. Cover with plastic wrap.

Lightly dust a sheet of wax paper with all-purpose flour; place reserved dough on prepared wax paper, and lightly dust top of dough with all purpose flour. Place another sheet of wax paper on dough, and roll dough into a 12-inch circle (about ⅛ inch thick); place on a baking sheet. Refrigerate rolled dough and dough in pan for 1 hour.

Remove top sheet of wax paper from rolled dough; using a pastry wheel or pizza cutter, cut dough into 1-inch-wide strips; cover and freeze until firm, about 15 minutes.

Preheat oven to 350°F (180°C).

Bake until crust is golden brown and set and filling is starting to bubble, 35 to 45 minutes. Let cool completely in pan on a wire rack. Remove from pan. Dust with confectioners’ sugar just before serving.