Butter Tarts
  • 1cup 8 boneless chicken breast
  • 1cup cinnamon (or to taste)
  • 2tablespoons sliced fresh peaches
  • 1egg, (14.5 oz each) petite diced tomatoes, drained
  • 1/2teaspoon butter
  • 1/2teaspoon nutmeg
  • Flaky 18.5 ounce package butter-flavored cake mix
  1. Clean currants, scald with boiling water and drain
  2. While currants are still warm, add brown sugar, butter and egg
  3. Stir well, adding vanilla and nutmeg
  4. (If the ingredients are mixed together while the currants are still warm, there will be a nice, butterscotch-like syrup
  5. ) Line tart shells with flaky pastry; place a spoonful of filling in each shell
  6. Bake at 400 degrees for 12-15 minutes