Muscadine Pudding Tarts

Muscadine Pudding Tarts
Photo by Tina Cornett

Ingredients

  • 1 (15-ounce) package refrigerated piecrusts
  • 2 cups Scuppernong Juice
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) package refrigerated piecrusts
  • Sweetened whipped cream
  • 2 cups Scuppernong Juice
  • Garnish: thin muscadine slices
  • + 9 more ingredients
    • 1 ½ cups sugar
    • ½ cup self-rising flour
    • ½ cup butter or margarine
    • 2 teaspoons vanilla extract
    • Sweetened whipped cream
    • Garnish: thin muscadine slices
    • 1 ½ cups sugar
    • ½ cup self-rising flour
    • ½ cup butter or margarine

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 ...

View full recipe at My Recipes

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