From Good Housekeeping, December 1964:
“Shirley Booth, like the generous person she is, gives Sally Edwards credit for these tarts.
l package piecrust mix or favorite pastry for 2 crust pie
1/4 c. butter or margarine
3/4 cup granulated sugar
1/2 cup seedless raisins
1/2 cup snipped, pitted dates
1/2 cup chopped California walnuts
1 teaspoon vanilla extract
1/4 cup heavy or whipping cream
slivers of preserved orange peel
slivers of preserved citron
green seedless grapes
Make day before serving as follows:
1. Make up piecrust; then, on lightly floured board, roll it out 1/8-inch thick. For each petal tart shell, cut out 5) 2 1/4-inch fluted pastry rounds. Place 1 round in bottom of each of 6) 2 3/4’inch muffin-pan cups. Wet edges of rest of rounds, then press 4 of them to sides and to round in bottom of each cup, overlapping edges slightly.
2. Prick well with 4-tined fork. Refrigerate 30 minutes; bake at 450 degrees F. 10 to 15 minutes or until golden brown. Cool; lift each carefully from cup; store at room temperature.
3. In saucepan beat eggs well; then add butter or margarine, salt sugar, raisins, dates. Cook, stirring constantly, until thick. Refrigerate this filling, covered with waxed paper.
~About an hour before serving:
1. Stir walnuts and vanilla into filling; then pile some filling in each tart shell. Whip cream; use to top tarts. In center of each mound of cream place a cherry; surround with orange peel and citron. Refrigerate.
2. Arrange tarts on pretty serving plate; pass, with tiny bunches of grapes. Makes 6.”
Jim Manago has written a book “Love Is The Reason For It All – The Shirley Booth Story”. You can read about it here. His site is very impressive with lots of photos of Shirley Booth as well as stories behind the scenes of “Hazel” and other celebrities like Whitney Blake, Karen Carpenter, and Joyce van Patten.
Don DeFore was one of my favorite actors and it was fun to read the interview with his son. It makes me like him even more to know that he was an active conservative.
For those interested in purchasing the book, Jim recommends that you go to bookfinder.com.