Muscadine Pudding Tarts

Muscadine Pudding Tarts
Photo by Tina Cornett


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

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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