Cookbook author Chef Anne Quinn Corr shares an award-winning recipe for Blueberry Tart. You can enter your own pie contest this weekend at Farm Fest 2016!                                                  

You’re invited to FarmFest 2016 on Friday, July 29 and Saturday, July 30 at the Grange Fairgrounds in Centre Hall! Enjoy live music, kids activities, hayrides and more! Make your best pie and enter it into the People’s Choice Pie Contest. You can drop it off at the Friends and Farmers Tent on Saturday between 11:00 am until 12:30 pm. Sampling and judging set from 1:00 pm until 3:00 pm. Prizes will be awarded in various divisions.

Visit FarmFest online for more information. Click here learn more about about the contest or register today!

“The following recipe is from my friend and former neighbor Jenny Fisher who got it from her mother-in-law.  Jenny brought it to a pot luck last summer and somehow I managed to get this photo of the last slice in the tart pan. It is amazingly good and, Jenny says, very easy to make.)” – Anne Quinn Corr

Blueberry Tart

Makes one 9 inch tart

Crust

1 cup flour

2 tablespoons granulated sugar

1/8 teaspoon salt

½ cup butter

1-2 tablespoons vinegar

Sift together flours, sugar and salt. Cut in butter into pea-sized pieces. Sprinkle with vinegar and mix with hands to form dough. Press into 9 inch removable-bottom pan.

Filling

1 cup granulated sugar

3 tablespoons flour

¼ teaspoon cinnamon

2 cups fresh blueberries

Topping

1 cup blueberries

a couple of strawberries and powdered sugar for garnish

Preheat oven to 400°F.  Prepare crust.  Mix filling ingredients together and pour into crust. Bake for 50-60 minutes (until bubbly). Remove and sprinkle an additional 1cup fresh blueberries onto tart. Cool and sprinkle with powdered sugar and dot with strawberries for color.

Food, Glorious Food is available for download on iTunes.  Visit Penn State University Press to order a copy of Seasons of Central Pennsylvania.