Ingredients
- Crust:
- 1 1/3 c. unbleached all-purpose flour
- 1/3 c. sugar
- 1/2 tsp. baking powder
- 1/2 c. cold unsalted butter, cut into 8 pieces
- 1 large egg, beaten
- 1/3 c. raspberry jam
- Topping:
- 1 c. packed light brown sugar
- 2/3 c. chopped walnuts
- 3/4 c. shredded coconut
- 2 tbsp. unbleached all-purpose flour
- 1 tbsp. lemon juice
- 1 tsp. baking powder
- 2 large eggs, lightly beaten
Preparation
Step 1
Preheat oven to 400 degrees. Lightly grease a 9" square cake pan with butter or cooking spray.
Make the crust: Combine the flour, sugar, and baking powder in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the egg; mix thoroughly. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 10 minutes. Spread the jam evenly over the hot crust. Reduce the oven temperature to 350 degrees.
Meanwhile, prepare the topping. Combine the brown sugar, walnuts, coconut, flour, lemon juice, baking powder, and eggs in a medium bowl. Mix well. Spread the mixture evenly over the jam.
Bake for 20-2 minutes longer, or until set and golden. Cool completely in the pan on a wire rack, then cut into 2 1/4" squares.