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