Trumpeter Inn Bed & Breakfast

1/3 cup seedless raspberry jam
Combine flour and sugar in food processor.
Cut in butter until mix resembles coarse crumbs.
Blend in walnuts.
With machine running add egg yolk and mix just until dough comes together.
Remove dough from processor and press into bottom and an inch up sides of a 9-inch springform pan.
Spread flat surface of dough with jam.

FILLING
1 1/2 cups light brown sugar
1 large egg
1 1/4 cups coarsely chopped walnuts
1/2 cup shredded coconut
1/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
Using an electric mixer beat brown sugar and egg in a bowl until very thick, about 10 minutes.
Mix in walnuts, coconut, flour and baking powder.
The batter will be very thick.
Spread evenly over jam in prepared crust and bake at 350 degrees for 30 minutes.
Reduce oven temp. to 300 degrees and continue baking until filling is set and top has browned, about 25 minutes longer.
Arrange fresh fruit on top.
Heat 1/2 cup current jelly and pour over fruit to glaze.

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