Muscadine Pudding Tarts

Info
Cook Time:

Serves:

Ingredients

 * 1 15 ounce pkg. refrigerated piecrusts


 * 1 1/2 cups sugar


 * 1/2 cup self-rising flour


 * 2 cups Scuppernong juice (recipe to follow)


 * 1/2 cup butter or margarine


 * 2 teaspoons vanilla extract


 * sweetened whipped cream


 * garnish: thin Muscadine slice

Scuppernong Juice

 * 3 pounds scuppernong or other muscadine grapes, crushed


 * 1 cup water

Directions
1.Unfold 1 piecrust and roll into 16 inch circle on a lightly floured surface; cut into 4 (5 1/2-inch) circles. Fit each circle into a 4 1/2-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining piecrust. Bake at 450 degrees for eight minutes or until lightly browned. Remove tart shells to wire racks to cool.

2.Cook sugar, flour, and Scuppernong juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about five minutes). Remove from heat; stir in butter and vanilla. Spoon about 1/3 cup mixture into each tart shell; cover and chill. Dollop sweetened whipped cream on top. Garnish, if desired.

Scuppernong Juice
1.Bring ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes. Pour mixture through a double thickness of damp cheesecloth, discard solids. Yield: 3 1/2 cups.


 * Note: To serve as a juice to drink, stir in 1 1/4 cups sugar and chill.

Source

 * Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe