Blue Ribbon-prize winning Apricot Bars recipe from the LA County Fair

Award-winning food writer and photographer Liza Gershman’s newest book taps into a deep well of affectionate nostalgia for small towns and county fairs. With 80 recipes representing all 50 states, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns” (Images Publishing, $45), offers plenty of sweet bites — and savory ones, too.

The book includes pickles and relishes, as well as award-winning-recipes for pies, cakes and cookies, like these apricot bars, which earned Jill Moritz a blue ribbon at the Los Angeles County Fair, one of the largest county fairs in the country. Some 89 million people have attended the fair since its inception 100 years ago.

Apricot Bars

INGREDIENTS

2 cups all-purpose flour

¼ teaspoon baking powder

¾ cup butter (1½ sticks)

1 cup sugar

1 egg

½ teaspoon vanilla extract

12-ounce jar apricot preserves

DIRECTIONS

Heat oven to 350 degrees. In a small bowl, whisk together flour and baking powder; set aside.

In a large bowl, using a hand mixer or stand mixer, cream butter and sugar until fluffy, 5 to 7 minutes. Beat in egg and vanilla. Gradually add flour and baking powder to creamed mixture, mixing well. Reserve one-third of dough and set aside.

Press two-thirds of dough onto the bottom of a greased 13- by 9-inch baking pan. Spread with apricot preserves and crumble remaining dough over this layer. Bake for 30 to 35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.