These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.
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