Muscadine Pudding Tarts

Muscadine-Pudding-Tarts

I grew up in North Georgia, near Lake Lanier, in Cumming. During the summer when my dad and uncle would get home from work they would pile all of us kids in the back of a truck and take us to to the lake swimming. Those are some of my favorite memories and yes, you did read that correctly.  I rode in the back of pick-up trucks. I also drank from the water hose and rode my bicycle without a helmet.

There was one little spot, on a dirt road, near the lake where wild muscadines grew. When they were in season, we would always stop to eat a few, standing there on the side of the road.

Now, we have tons of wild muscadines growing here on the farm. I can stand by the vines and eat them until I’m ready to pop.  All the time remembering little things about those afternoon trips.

Since living here, I have made gallons of jam and juice. Several years ago I decided to try the muscadine juice in a dessert. That’s when these little tarts were discovered.

Muscadines are in season now so if you enjoy them give this recipe a try. These little bites of heaven are so incredibly delicious!! The fresh, sweet, and tart flavor explodes in your mouth.

The recipe is made simple with a bought pie crust and Cool Whip.

Muscadine Pudding Tarts

 
Course Dessert
Author Amye Melton

Ingredients

  • 1 box Pillsbury® refrigerated pie crusts softened as directed on box
  • 1 1/2 c. sugar
  • 1/2 c. self-rising flour
  • 2 c. muscadine or scuppernong juice
  • 1/4 c. butter
  • 2 tsp. vanilla extract
  • Sweetened whipped cream or Cool Whip

Instructions

  • Unfold pie crusts and roll into a 16-inch circle on a lightly floured surface; cut and fit into tart pan. Prick bottom and sides with fork. Bake at 350 degrees for 8 minutes or until lightly browned. Remove tart shells to wire rack to cool. Repeat procedure with remaining pie crust.
  • Cook sugar, flour, and juice in a medium saucepan over medium heat, whisking constantly, until mixture thickens and coats back of a spoon (about 5 minutes). Remove from heat, stir in butter and vanilla. Spoon mixture into cooled tart shells; cover and chill. Dollop with sweetened whipped cream to serve.
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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money