Mini Mince Lemon Tarts
|Minced meat||13 1⁄2 Ounce (1 1/3 Cup,1/2 Of A 27 Ounce Jar, Regular Or Brandy & Rum, Ready To Use Meat)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Refrigerated pie crust||15 Ounce (1 Package)|
Preheat oven to 375°F In small bowl, combine mincemeat and peel; mix well.
Cut pastry into 24 (2 1/4-inch) circles; press each circle into 1 3/4-inch muffin cup.
Fill with mincemeat mixture.
From pastry scraps, cut out small designs; top tarts with cutouts.
Bake 20 to 25 minutes or until lightly browned.
Remove from pans.
Store loosely covered at room temperature.