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Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Yield: 3½ cups.

Ingredients

Scuppernong Juice

  • 3 pounds scuppernong or other muscadine grapes, crushed
  • 1 cup water

Directions

  1. Unfold 1 piecrust and roll into 16 inch circle on a lightly floured surface; cut into 4 (5½-inch) circles.
  2. Fit each circle into a 4½-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork.
  3. Repeat procedure with remaining piecrust.
  4. Bake at 450 °F for eight minutes or until lightly browned.
  5. Remove tart shells to wire racks to cool.
  6. 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).
  7. Remove from heat; stir in butter and vanilla.
  8. Spoon about ⅓ cup mixture into each tart shell; cover and chill. Dollop sweetened whipped cream on top.
  9. Garnish, if desired.

Scuppernong Juice

  1. Bring ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes.
  2. Pour mixture through a double thickness of damp cheesecloth, discard solids.

Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill.

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