Rustic Raspberry Monster Tart
Rustic Raspberry Monster Tart
** This is for one large tart. If you want to make the monster babies as well just double the recipe **
Qty: 1 large tart
Ingredients
1 pie crust (homemade or store-bought)
½ jar thick raspberry jam (about ½ cup)
1 cup fresh raspberries
1 tbsp cornstarch
1 tsp lemon juice (optional)
1/2 cup Slivered almonds (for monster teeth)
1 egg (for egg wash)
1–2 tsp coarse brown sugar (for crust)
Candy googly eyes (add after baking)
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out your pie crust to about a 10–12 inch circle — don’t stress about it being perfectly round. Imperfect edges just add character.
Gently smash raspberries with lemon juice and cornstarch. Mix in the jam.
Spread mixture in the center, leaving about a 2-inch border.
Fold the edges of the dough up and over the filling, pleating naturally. Embrace the rustic, imperfect shape.
Brush crust with egg wash and sprinkle the crust only with coarse brown sugar. Bake 30 minutes until golden and bubbly.
Allow pie to slightly cool then press slivered almonds along the edge of the open center like little jagged monster teeth. Add candy googly eyes with a dab of jam or icing so your monster comes to life! Serve with vanilla bean ice cream.
