Muscadine Pudding Tarts

Muscadine Pudding Tarts Recipe - Delicious American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Muscadine Pudding Tarts are a delicious and unique dessert that showcases the sweet and tangy flavor of muscadine grapes. These tarts are perfect for a special occasion or as a sweet treat any day of the week.

History

Muscadine grapes have a long history in the Southern United States, where they have been cultivated for centuries. These grapes are known for their thick skins and sweet flavor, making them perfect for use in desserts like pudding tarts. This recipe combines the rich flavor of muscadine grapes with a creamy pudding filling, all nestled in a flaky pie crust.

Ingredients

1 x 15 oz (425 g) package of refrigerated pie crusts
1.5 cups of sugar
0.5 cup of self-rising flour
2 cups of Scuppernong juice (recipe to follow)
0.5 cup of butter or margarine
2 tsp of vanilla extract
sweetened whipped cream
garnish: thin muscadine slices

Scuppernong Juice

3 lb (1.36 kg) of scuppernong or other muscadine grapes, crushed
1 cup of water

How to prepare

Unfold 1 piecrust and roll it into a 16-inch circle on a lightly floured surface. Cut it into 4 circles measuring 5.5 inches each.
Fit each circle into a 4.5-inch round tart pan with a removable bottom, and place the pans on a baking sheet. Prick the bottom and sides of the pastry with a fork.
Repeat the procedure with the remaining piecrust.
Bake at 450°F (232°C) for eight minutes or until lightly browned.
Remove the tart shells from the oven and transfer them to wire racks to cool.
In a medium saucepan, cook sugar, flour, and Scuppernong juice over medium heat, whisking constantly, until the mixture coats the back of a spoon (about five minutes).
Remove the saucepan from heat and stir in butter and vanilla.
Spoon about 0.33 cup of the mixture into each tart shell. Cover and chill. Dollop sweetened whipped cream on top.
Garnish, if desired.

Scuppernong Juice

In a large saucepan, bring the ingredients to a boil. Cover, reduce the heat, and simmer for 10 minutes.
Pour the mixture through a double thickness of damp cheesecloth and discard the solids.
Note: To serve as a juice to drink, stir in 1.25 cups of sugar and chill.

Variations

For a twist on the classic recipe, try adding a sprinkle of cinnamon or nutmeg to the pudding filling. You can also experiment with different types of pie crusts, such as graham cracker or chocolate.

Cooking Tips & Tricks

When making the tart shells, be sure to prick the bottom and sides of the pastry with a fork before baking. This will help prevent the crust from puffing up too much during baking.

For the pudding filling, be sure to whisk constantly while cooking to prevent lumps from forming. The mixture should be thick enough to coat the back of a spoon before removing from heat.

For a decorative touch, garnish the tarts with thin slices of muscadine grapes before serving.

Serving Suggestions

Serve the Muscadine Pudding Tarts with a dollop of sweetened whipped cream on top for a decadent touch. Pair with a glass of sweet tea or a dessert wine for a perfect ending to a meal.

Cooking Techniques

The key to making perfect Muscadine Pudding Tarts is to cook the pudding filling until it is thick enough to coat the back of a spoon. Be sure to whisk constantly to prevent lumps from forming.

Ingredient Substitutions

If you can't find muscadine grapes, you can use another variety of grape in this recipe. You can also substitute store-bought grape juice for the homemade Scuppernong juice.

Make Ahead Tips

You can prepare the tart shells and pudding filling ahead of time and assemble the tarts just before serving. Store the tart shells in an airtight container at room temperature and the pudding filling in the refrigerator.

Presentation Ideas

To make the tarts even more visually appealing, garnish with a sprig of fresh mint or a dusting of powdered sugar before serving. You can also arrange the tarts on a decorative platter for a beautiful presentation.

Pairing Recommendations

Muscadine Pudding Tarts pair well with a variety of beverages, including coffee, tea, or a glass of dessert wine. For a truly Southern experience, serve with a glass of sweet tea.

Storage and Reheating Instructions

Store any leftover tarts in an airtight container in the refrigerator for up to three days. To reheat, place the tarts in a preheated oven at 350°F (177°C) for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Muscadine Pudding Tarts contains approximately 300 calories.

Carbohydrates

Each serving of Muscadine Pudding Tarts contains approximately 45 grams of carbohydrates.

Fats

Each serving of Muscadine Pudding Tarts contains approximately 12 grams of fat.

Proteins

Each serving of Muscadine Pudding Tarts contains approximately 2 grams of protein.

Vitamins and minerals

Muscadine grapes are a good source of vitamin C and vitamin K. They also contain small amounts of other vitamins and minerals, such as potassium and magnesium.

Alergens

This recipe contains wheat and dairy in the form of pie crust and butter. It may also contain eggs if using a store-bought pie crust.

Summary

Muscadine Pudding Tarts are a delicious dessert option that is relatively high in carbohydrates and fats. However, they also provide some essential vitamins and minerals, making them a tasty treat in moderation.

Summary

Muscadine Pudding Tarts are a delicious and unique dessert that highlights the sweet and tangy flavor of muscadine grapes. With a flaky pie crust, creamy pudding filling, and a dollop of whipped cream on top, these tarts are sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was many years ago, when I was just a young girl living in the rural south. My grandmother, Mama Mae, was known far and wide for her delicious cooking, especially her homemade pies and tarts.

One summer day, Mama Mae took me out to the family muscadine vineyard to pick the ripe grapes for making her famous muscadine jelly. As we worked under the scorching sun, she began to tell me stories of her own childhood and how she learned to cook from her own mother and grandmother.

She told me about a special recipe for Muscadine Pudding Tarts that had been passed down through the generations in our family. Mama Mae said that the recipe was a closely guarded secret, known only to a select few, and that she had been sworn to never reveal it to anyone outside the family.

As we picked the grapes and the sun began to set, Mama Mae suddenly stopped and looked at me with a knowing smile. "I think it's time for you to learn the family recipe," she said. I was shocked and thrilled at the same time. To be entrusted with such a treasure was a great honor.

Mama Mae led me back to the farmhouse, where she pulled out an old, tattered recipe book that had been passed down from her own grandmother. She opened it to a page that was stained and worn from years of use, and there it was - the recipe for Muscadine Pudding Tarts.

I watched in awe as Mama Mae began to gather the ingredients and explain the steps to me. She showed me how to make the dough for the tart shells, how to cook the muscadine filling, and how to assemble the tarts just so. It was a labor of love, and I could see the joy in Mama Mae's eyes as she passed down this precious knowledge to me.

After hours of cooking and baking, the tarts were finally ready. Mama Mae and I sat down at the kitchen table, the warm scent of muscadine filling the air. We took our first bite of the tarts, and it was like heaven on earth. The sweet, tangy flavor of the muscadines combined with the flaky crust was pure perfection.

From that day on, I became Mama Mae's apprentice in the kitchen. I learned how to make all of her famous recipes, from peach cobbler to fried chicken, but the Muscadine Pudding Tarts always held a special place in my heart. Whenever I make them now, I can't help but think of Mama Mae and the special bond we shared in that kitchen all those years ago.

As I grew older and had children and grandchildren of my own, I made sure to pass down the recipe for Muscadine Pudding Tarts to them. I taught them the same love and care that Mama Mae had shown me, and watched as they too fell in love with the delicious dessert.

Now, as I sit here in my own kitchen, surrounded by the laughter and chatter of my family, I can't help but feel grateful for the legacy that Mama Mae left behind. The recipe for Muscadine Pudding Tarts may be just a simple dessert, but to me, it represents a lifetime of love, tradition, and family ties that will never be broken. And for that, I will always be grateful.