Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 15 ounce pkg. refrigerated piecrusts
- 1 1/2 cups sugar
- 1/2 cup self-rising 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
- =
Directions
1.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.
3.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.