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Step 1:
Combine fresh raspberries with corn starch and sugar. Stir together, smashing a few of the berries.
Step 2:
Add a layer of raspberry jam to the middle of the pie crust, leaving about an inch around the edge.
Step 3:
Top with the fresh raspberry mixture and fold the edge of the pie crust over the filling.
Step 4:
Brush the crust with heavy cream and sprinkle with sanding sugar.
Step 5:
Bake in a 425 degree oven for 20-25 minutes or until the crust is golden brown.
Step 5:
While the galette is cooling, combine the lime glaze ingredients and drizzle over the top.