Eye, Spy With My Little Eye 👀 …

…Blood And Skulls Baked Into A Pie! 💀

OK so this terrifying tart is not literally baked with blood and skulls – because that would be downright nasty, wouldn’t it?! – but instead, is a frighteningly tasty Halloween version of a great British Dessert Classic, the Jam Tart.

To turn this harmless tart into a Halloween Pie Of Horrors, we simply need to call upon all of our most gruesomest and nastiest nightmares to fill our tart with a sea of bubbling blood and floating skulls – scary Mary!

However, before I frighten you off with thoughts of kneeding your life away in the darkest depths of the kitchen, let me reassure you that this impressive Halloween Tart will take you no longer than 45 minutes to make and requires just 5 ingredients.

What’s the trick? Pre-made pastry – well if Jamie Oliver can use shop bought pastry, it’s alright by me!

It doesn’t even matter if your decorating skills are frightful. By using this Skull Cookie Cutter Set, which includes six different stencils to stamp professional quality ghoulish face designs into the pastry – it’s so easy you could make them while locked in a pitch black closet!

The end result looks so impressive you could trick your guests into believing you made this treat by hand – go on and be a devil, I dare you!

To make your very own blood curdling Halloween Tart of Horrors…

Preheat the oven to 400ºF (200ºC) and remove the pastry base & pastry sheet from the refrigerator and allow to warm slightly towards room temperature.

Spread the jam evenly on the pie pastry base – I used this Silicone Spatula, which is the BEST for all scraping and spreading tasks, and because it is silicone coated, it is also perfect for high heat stirring and will not scratch those non-stick coatings on your pans and bakeware – fantastic!

Now roll out the ready made pastry sheet and cut out your skull shaped pastry toppings with a Skull Cookie Cutter.

Using one of the Skull Cookie Stencils imprint each skull with your chosen gruesome design.

Beat the egg yolk with 1 tablespoon water and brush over the skull toppings and the edge of the pie crust.

Place in the oven and bake until the crust is golden and the filling is bubbling, approximately 30 minutes. Allow to cool completely before serving.

This tart keeps beautifully for up to 3 days if well-wrapped at room temperature.