Muscadine Pudding Tarts
1 15 ounce pkg. refigerated piecrusts
1 1/2 cups sugar
1/2 cup self-rising Adluh flour
2 cups Scuppernong juice (recipe to follow)
1/2 cup butter or margarine
2 teaspoons vanilla extract
sweetened whipped cream
garnish: thin Muscadine slice
Unfold 1 piecrust and roll into 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 degrees 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 1/3 cup mixture into each tart shell; cover and chill.
Dollop sweetened whipped cream on top. Garnish, if desired
May your Christmas Dreams always be filled with Magic
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
Merry Christmas! Happy Hannukah! Joyous
Yule! whatever you celebrate, may you all have a wonderful holiday
season and a happy new year.
Angelique
¤..·´¨`»
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.¸) `´·.¸)
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