Muscadine Pudding Tarts

Southern Living
Muscadine Pudding TartsRecipe
Photo: Tina Cornett; Styling: Trinda Gage
8 tarts


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1 (15-ounce) package refrigerated piecrusts
1 1/2 cups sugar
1/2 cup self-rising flour
1/2 cup butter or margarine
2 teaspoons vanilla extract
Sweetened whipped cream
Garnish: thin muscadine slices


Unfold 1 piecrust, and roll into a 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° for 8 minutes or until lightly browned. Remove tart shells to wire racks to cool.

Cook sugar, flour, and Scuppernong Juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about 5 minutes). Remove from heat; stir in butter and vanilla. Spoon about 1/3 cup mixture into each tart shell; cover and chill. Dollop with sweetened whipped cream. Garnish, if desired.

Created date

February 1999