Mazurka Bar

Name: Mazurka Bar
Ingredients: 1 1/4 cups sifted all purpose flour; 1/4 teaspoon salt; 1 cup dark brown sugar; 1 1/2 stick butter, cut into 1/2 inch pieces; 1/2 stick butter, melted; 1/2 cup Shredded coconut; 3/4 cup rolled oats; 1/2 generous cup walnuts, chopped medium fine; 1/2 cup Raspberry Jam, approximate measure

9 ingredients

6 steps

Ingredients

1 1/4 cups sifted all purpose flour
1/4 teaspoon salt
1 cup dark brown sugar
1 1/2 stick butter, cut into 1/2 inch pieces
1/2 stick butter, melted
1/2 cup Shredded coconut
3/4 cup rolled oats
1/2 generous cup walnuts, chopped medium fine
1/2 cup Raspberry Jam, approximate measure

Directions

1

1. Adjust an oven rack one third up from the bottom and preheat oven to 325 degrees
2

2. Place the flour, salt and sugar in processor. Cut in 1/2 inch butter cubes with pulse mode until mixture resembles coarse meal. Stir in the coconut, oatmeal and walnuts, pulse to blend. Add the 1/4 cup of melted butter, pulse again.
3

3. Place about half ( 2-3 cups) of the mixture in an unbuttered 8-inch square cake pan. Press evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand, press against the paper to make a smooth, compact layer. Remove wax paper.
4

4. Spread raspberry jam in an even layer over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling. Recipe says to repeat wax paper thing but I haven't done it.
5

5. Bake4 for 60 to 70 minutes until the top is barely semi firm to the touch.
6

6. Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.