Make the shortcrust following the recipe instructions, but use a 7-inch (18 cm) tart pan. Reserve the scrapped dough.
Poke several holes in the base of the crust with a fork, then line with parchment paper and fill with pie weights or uncooked beans. Bake for 10 minutes, then remove the weights and baking for another 10 minutes.
Remove from the oven and set aside.
Roll out the remaining dough cut-offs again, to ¼ in. (6 mm) thick. Cut with small to medium-sized cookie cutters (these will be the topping decoration).
Place the shapes onto a parchment paper lined baking sheet and set aside.
Fill the par-baked tart shell with the mincemeat.
If both pans fit in your oven, bake both the pie and the pastry shapes for 8-10 minutes, or until the decorations are lightly golden and the mincemeat looks sightly darker.
Remove from the oven and cool on a wire rack. Once fully cooled, top with pie with the pastry shapes and dust with icing sugar.