From four ingredients.
From a box sold in Winsted, Connecticut.
Tart Shells
1 egg
1/4 c. sugar
1/2 c. butter
1-1/2 c. flour
Beat egg; add sugar. Blend in butter. Add twice-sifted flour. Chill.
Roll thin or cut in circles to spread on backs of fluted tart forms. Bake 10-12-minutes in quick oven.
8 shells.