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
Rustic Raspberry Monster Tart
by Jessie Daye
Rustic Raspberry Monster 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
- ½ 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
Method
- 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.
Notes
This recipe is for one large tart. To make monster babies as well, double the recipe. Serve with vanilla bean ice cream.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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