Scuppernong Jelly Tart

A rustic Southern tart that celebrates the bright, musky sweetness of Scuppernong grapes.

This Scuppernong Jelly Tart layers flaky crust with rich Sweet Home Scuppernong Jelly and fresh Scuppernong grapes for a dessert that’s both simple and elegant. Lightly sweetened and finished with a golden crust, it’s perfect for gatherings, potlucks, or anytime you want a true Southern classic with minimal effort.

Yield: Serves 6–8
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: About 50 minutes

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup Sweet Home Scuppernong Jelly
• 2 cups fresh Scuppernong grapes, halved and seeded
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ¼ cup granulated sugar
• 1 egg, beaten (for egg wash)
• Turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a tart pan.
2. Roll out the pie crust and transfer it to the prepared pan, pressing gently into the bottom and sides.
3. In a bowl, combine Scuppernong grapes, cornstarch, lemon juice, and sugar. Mix until evenly coated.
4. Spread Scuppernong Jelly evenly over the bottom of the crust.
5. Arrange the grape mixture evenly over the jelly layer.
6. Fold the edges of the crust over the filling, pleating as needed.
7. Brush crust edges with beaten egg and sprinkle with turbinado sugar.
8. Bake for 30–35 minutes, or until the crust is golden and the filling is bubbly.
9. Remove from oven and allow to cool slightly before slicing and serving.

A flaky crust, vibrant fruit, and timeless Southern flavor in every slice.

Perfect Pairings

• Vanilla ice cream or freshly whipped cream
• Hot coffee or black tea
• Fresh berries or sliced pears on the side
• A glass of Sweet Home Red Muscadine Juice for a full Southern pairing

Explore Sweet Home Food Recipes for other Perfect Pairings.

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