Sourdough Strawberry Shortbread Crumble

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Ingredients

• 16 Tablespoons (226 g) unsalted butter, melted

• 1/2 cup (110 g) granulated sugar

• 1/2 cup (100 g) sourdough discard

• 3 teaspoons (12 g) pure vanilla extract

• 1 teaspoon (6 g) salt

• 3 cups (360 g) all-purpose flour

• 4 Tablespoons (40 g) cornstarch

• 12 ounces strawberry preserves, or any flavor you like

Instructions

1. Pre-heat the oven to 350ºF.

2. In medium-sized bowl, whisk together the melted butter, sourdough discard and granulated sugar until completely incorporated. Add the vanilla and salt, then mix again. Add the flour and cornstarch and mix until a soft dough forms.

3. Divide the dough in half. Place one half in the fridge. Using your fingers or the back of a spoon, evenly press the other half of dough into the bottom of a 9-inch tart pan with a removable bottom. Using a fork, gently prick the dough all over. Transfer the pan to the preheated oven and bake for 15 minutes, or until the edges start to brown and the shortbread crust is baked through.

4. Remove the baked shortbread crust out of the oven and immediately spread the strawberry preserves on top in an even layer. Crumble the other half of the dough over the preserves.

5. Transfer to the oven and bake for another 25-30 minutes. It may need more time, so check to ensure the top is a golden brown.

6. Remove the pan from the oven allow to cool completely before serving.

7. Notes:

   • If you are making homemade preserves:

   • In a small saucepan combine 2 cups (300g) fresh or frozen berries, 1/2 cup (100g) granulated sugar, 2 Tablespoons (14g) lemon juice, 1/2 cup (100g) water plus more if needed.

   • Bring mixture to a boil.

   • Turn down heat to medium low and let it simmer for 15 minutes or until strawberries have completely broken down.

   • Dissolve 1 teaspoon cornstarch in about 2 Tablespoons water. With the mixture on low simmer, add dissolved cornstarch to saucepan. Continue cooking until preserves reach your desired consistency, about 5 to 10 minutes.