Mazurka Bar

1. 1

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

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   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.

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   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.

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   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

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

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   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.

No additional tips available.