Muscadine Pudding Tarts

Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Yield: 3½ cups.

Ingredients

 * 1 x 15 ounce package refrigerated pie crusts
 * 1½ cups sugar
 * ½ cup self-rising flour
 * 2 cups Scuppernong juice (recipe to follow)
 * ½ cup butter or margarine
 * 2 teaspoons vanilla extract
 * sweetened whipped cream
 * garnish: thin muscadine slices

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 (5½-inch) circles.
 * 2) Fit each circle into a 4½-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork.
 * 3) Repeat procedure with remaining piecrust.
 * 4) Bake at 450 °F for eight minutes or until lightly browned.
 * 5) Remove tart shells to wire racks to cool.
 * 6) 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).
 * 7) Remove from heat; stir in butter and vanilla.
 * 8) Spoon about ⅓ cup mixture into each tart shell; cover and chill. Dollop sweetened whipped cream on top.
 * 9) Garnish, if desired.

Scuppernong Juice

 * 1) Bring ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes.
 * 2) Pour mixture through a double thickness of damp cheesecloth, discard solids.

Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill.