This recipe card was distributed by Williams-Sonoma in 1986. Recipe is typed below along with a scanned copy (front side only).

MINCE TARTS

1 1/3 cups flour
1/4 cup sugar
pinch salt
4 oz. (1 stick) unsalted butter, chilled but malleable
grated peel of 1 lemon
1 egg, beaten
mincemeat

Preheat oven to 350°F.

In a bowl, combine flour, sugar and salt. Cut butter into small cubes and mix into dry ingredients with fingertips until crumbly and resembles oatmeal. Add grated lemon peel and 2 Tbs. only of the beaten egg. Mix quickly, gather into a ball and fraisage (knead) with the heel of hand, on a clean board 2 or 3 times. Wrap in plastic wrap and chill for 1-2 hours.

Divide dough in half, and on a floured board roll out one piece of dough to approximately 1/8″ thickness. Cut out circles with the large round crinkle cutter and press gently into the indentations of tart plaque. Prick tarts with a fork 2 or 3 times. Repeat the process with other piece of dough. Chill tart shells for 5-10 minutes. Bake for 10-15 minutes until slightly browned. Remove and fill each shell with 1-2 tsp. mincemeat. Return to oven for 2-3 minutes to heat mincemeat. Serve warm.

Makes 2 plaques.