Kids never cease to amaze and inspire me. I love how sweet and innocent their intentions are and how their brains seem to retain so much information (sometimes I wish that my kids would forget some of my transgressions a little more ;). Recently, I've read about some amazing kids who have helped their family and friends with epilepsy. In September, I read about 3 year old, little Tyrone Copeland Jr. from Delaware. He was playing at a park with his aunt when she had a seizure and was unresponsive. Not only did he run to go get help from bystanders, but he was able to describe her seizure and told them to call 911. 3 years old!!Way to go, Tyrone! You've shown that you're never too young to learn about or help people with epilepsy. I hope my kids will grow up to be advocates for people with epilepsy and spread awareness to their friends.
So, tonight's recipe is one my kids love. It's super simple and easy to prep. Hope you enjoy it.
DANIEL'S FAVORITE PLUM TART
Serves 4
1 unbaked, refrigerated (not frozen) pie crust
5 medium plums, thin sliced
3 Tb blackberry or raspberry preserves
1 tsp orange zest
1 Tb butter, melted
1 Tb brown sugar
OPTIONAL: Ice cream
Preheat oven to 400. Thaw pie crust on kitchen counter for 20 minutes to make unrolling it easier. Unroll pie crust and place on aluminum foil on a cookie sheet. Slice plums and place in a bowl. Add preserves and zest to plum and mix. Then pile plum mixture in the middle of the crust and gently fold up the edges. Melt the butter in a small cup and brush the edges of the tart. Then sprinkle the edges and top with the brown sugar. Bake for 30 minutes or until crust is golden brown and fruit is bubbling. Remove from oven and cool for at least 15 minutes prior to serving. Daniel likes it topped with ice cream!
What a ham!
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