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.