Strawberry Pandowdy

Ingredients:

Dough

• 2.5 cups premium flour + extra for dusting
• 3 tablespoons of sugar
• 1 teaspoon ground ginger
• 1 teaspoon coarse salt
• 1 cup of confectionery fat
• 110 g unsalted butter, diced and chilled
• 1/3 cup ice water
• 1 large egg, beaten with a little water

Strawberry

• 2 tablespoons extra-virgin olive oil
• 8 cups strawberries, hulled and halved
• 0.5 cup raspberry jam
• 0.5 cups sugar + extra for sprinkling
• 2 tablespoons of honey
• 1 tbsp molasses
• Juice and zest of 1 large lemon
• 2 tablespoons cornstarch

Preparation:

1. Dough:
   
   In the bowl of a food processor, combine the flour, sugar, ginger, and salt. Add the shortening, then the butter, and pulse 12-15 times. Add the ice water and pulse until the dough forms a rough ball, 15-30 seconds. Transfer the dough to a sheet of parchment paper or plastic wrap and cover with another piece of parchment paper or plastic wrap. Form into a 6-inch (15 cm) disk and refrigerate for 20 minutes to 8 hours.
2. Preheat oven to 190°C. Line a baking sheet with parchment paper.
3. Sprinkle a thin layer of flour on a flat work surface and roll out the dough to a thickness of about 0.3 cm. Using a knife, cut the dough into rectangles about 2.5 cm long and 2 cm wide. Ideally, you'll need 25-30 rectangles (you can also cut out small circles, squares, or any other shapes). Transfer the dough pieces to a lined baking sheet. Brush the dough with beaten egg and bake until golden brown, about 5 minutes.
4. Filling:
   
   In a 25cm (10-inch) heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium heat. When the oil begins to smoke lightly, remove the skillet from the heat and add half of the strawberries. Return the skillet to the heat and cook over high heat for 1-2 minutes, releasing some of the juices. Transfer the berries to a large bowl and return the skillet to the heat. Heat the remaining tablespoon of olive oil and add the remaining strawberries. Cook in the same manner for 1-2 minutes. Transfer to the bowl with the strawberries.
5. In a saucepan, combine the raspberry jam, sugar, honey, and molasses and cook over medium heat for 2-3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the mixture into the filling and bring to a simmer. Reduce the heat and cook, stirring frequently, until the filling thickens, 2-3 minutes. Pour the mixture over the berries in the bowl and toss to coat.
6. Return the berry filling to the pan. Arrange the dough rectangles directly on top of the filling in a circle, overlapping them slightly, like roof tiles. Place on a baking sheet in the center of the oven and bake until golden brown, 18-20 minutes. It's okay if the dough pieces sink a little. Remove from the oven and let cool completely, 10-15 minutes. Sprinkle with sugar, if desired, and serve.