Muscadine Pudding Tarts – a delicious recipe with sugar, flour, butter, vanilla, whipped cream, thin muscadine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Bake at 450u00b0 for 8 minutes or until lightly browned. Remove tart shells to wire racks to cool.
3
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.
555
kcal
Calories
23
g
Fat
87
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (15-ounce) package refrigerated piecrusts, 1 1/2 cups sugar, 1/2 cup self-rising flour, 1/2 cup butter or margarine, and more.
Yes, Muscadine Pudding Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
