Muscadine Pudding Tarts

== Description ==
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==
# Unfold 1 piecrust and roll into 16 inch circle on a lightly floured surface; cut into 4 (5½-inch) circles. 
# 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. 
# Repeat procedure with remaining piecrust. 
# Bake at 450°F for eight 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 five minutes). 
# Remove from heat; stir in butter and vanilla. 
# Spoon about ⅓ cup mixture into each tart shell; cover and chill. Dollop sweetened whipped cream on top. 
# Garnish, if desired.
===Scuppernong Juice===
# 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. 
Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill.
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Category:Pie Recipes