Jewel Fruit Tart- 1973 McCall’s Recipe

In 1973 McCall’s recipe card collection would add yet another oddity to what they called, “The Contemporary Cooking” section called Jewel Fruit Tart. Looking at the photograph, I feel slightly nauseated; it’s hideous. Please elongate the word Hideous when you read it because that is how I am actually saying it.

I had a chance to review the ingredient list which consists of plenty of canned fruits such as peaches, mandarin oranges, and pear halves. Followed up by preserves, cream cheese, a few frozen berries and finally a fresh fruit, strawberries–then ruined by even more jelly. Good grief this sounds like a health food lovers nightmare.

Let me know if you’ve ever made or had this because I always love hearing from Y’all. I am actually thinking this might not be a bad idea if modified using uncanned fruit, What do you think? Let me know.

Jewel Fruit Tart- 1973 McCall’s Recipe

  • 8-inch packaged sponge layer cake
  • Light rum
  • 3/4 cup whipped cream cheese
  • 1 tablespoon confectioners’ sugar
  • 1 can pound and 14-ounces cling-peach halves, drained
  • 1 can of 1 pound and 1 ounce pear halves, drained
  • 1 can of 3 and 1/4 ounces mandarin-orange sections, drained
  • 1 tablespoon preserves
  • 1/4 cup frozen berries
  • 2 fresh strawberries or maraschino cherries, with stems, optional
  • 3/4 cup apple jelly
  • 1/4 cup chopped toasted almonds

Directions

1. Place cake layer on strips of waxed paper (to keep plate clean) on serving plate. Sprinkle cake with 2 or 3 tablespoons rum, to moisten.

2. I a small bowl, beat cream cheese with confectioners’ sugar until smooth. Spread on cake.

3. Dry all fruit well on paper towels. Place a peach half, rounded side up, in the center of the cake. Arrange other peach halves, rounded side down, around it. Place a pear half between each 2 peach halves. Arrange mandarin-orange sections between peaches and pears.

4. Top center peach with preserves. Mound slightly thawed berries on preserves. Top with a strawberry or cherry. If desired, decorate with pieces of strawberry.

5. Melt jelly over low heat. Brush over fruit and around the side of the cake. Press chopped nuts around the side of the cake.

6. Carefully remove waxed paper. Refrigerate cake (or place in freezer 10 minutes) until serving.

Makes 8 servings.

© 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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