Muscadine Pudding Tarts

Yield: 8 tarts

Ingredients

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

Preparation

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.