A NOD TO NOSTALGIA
Luscious slices of cake and pie atop vintage dessert plates accompany freshly brewed tea in floral teacups as gentle chatter wafts through this feminine setting. Myriad artful designs dance along dishes and lace-fringed linens upon a flowery powder-pink tablecloth, providing the perfect sentimental vibe. The dainty palette is mirrored in arrangements placed around the scene, brimming with pink and white peonies, garden roses, Gerbera daisies, tulips, and other blooms that perfume the room. Sweet indulgences like Blackberry Shortcake Trifles and Fresh Peach Crumble Bars satisfy all on hand for such a genial affair.
Fresh Peach Crumble Bars
MAKES 12 TO 14
3 cups all-purpose flour
1¼ cups granulated sugar, divided
¾ cup firmly packed light brown sugar
¾ cup plain yellow cornmeal
2 teaspoons fresh lemon zest
1 teaspoon kosher salt
¾ teaspoon ground cinnamon, divided
1½ cups cold unsalted butter, cubed
2 large egg yolks
5 cups pitted, chopped fresh peaches (about 6 to 7 medium peaches)
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup confectioners’ sugar
1 tablespoon whole milk
½ teaspoon almond extract
1. Preheat oven to 375°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. Spray with baking spray with flour.
In the work bowl of a food processor, combine flour, ¾ cup granulated sugar, brown sugar, cornmeal, zest, salt, and ½ teaspoon cinnamon; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg
