Make These Muscadine Tartlets Before Fall Is Over
Elena Rosemond-Hoerr, the North Carolina-based food blogger behind Biscuits and Such, shares the sweetest little muscadine tarts that are perfect for fall.
I’ll admit that I am not a particular fan of wine made from muscadines (or, for that matter, scuppernongs). But just because I prefer a dry wine doesn’t mean the beauty of the muscadine, a grape with a long history in North Carolina, is lost on me. As it turns out, making sweet wine is just one of the many things a muscadine can do.
First off, muscadines are lovely on their own, though you have to eat them in comfortable company because they require a fair amount of spitting—the seeds and the skin are not palatable raw. They also make the most wonderful jam. And simple syrup, perfect for cocktails. But above all else my favorite application of the muscadine is the hull pie. Seeded and simmered to soft perfection, a hull pie allows the tart and unique flavor of the grape to shine.
WATCH: How To Make Muscadine Sangria
I’m currently in the midst of packing my house (so that we can move approximately .5 miles away), which means my pie plates are somewhere in a box deep in my dining room. But my mini tart pans were easily accessible, so I made the sweetest little muscadine tarts I’ve ever seen. They hit the spot when topped with a scoop of vanilla ice cream, eaten alongside a pile of empty boxes.
Elena Rosemond-Hoerr is a Southern food writer, photographer, and cookbook author based in Wilmington, North Carolina.