History
St. Anne’s commemoration falls right in the heart of the summer season. With many liturgical feasts that we have covered here on All the Household, Christians have observed them by using what is available during the seasons in which they fall. In the summertime that is fruit! Thus, it makes sense that the fruit tart has been long established as a traditional treat for the sweet and fruitful godly woman who was the grandmother of our Lord—St. Anne!
Any fruit will do, but we chose peach for this recipe due to its summer popularity. However, the recipe’s creamy base will make a delicious foundation for any fruit tart of your choosing. We also commend to you the idea that the writers of Catholic Cuisine, a Roman Catholic liturgical cooking blog, share. They state that St. Anne’s tart would also be fitting if made as an apple tart—thematically fitting insofar as it plays off of the idea that Mary is the ‘New Eve’ through whom redemption comes.
Summer Peach Tart
Ingredients
Crust
1 ¼ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoons salt
½ cup butter cold
3 tablespoons ice-cold water
Filling
8 ounces cream cheese
¼ cup sour cream
2 tablespoons honey
1 teaspoon vanilla
1 large egg
3 peaches thinly sliced
Instructions
- Begin by preheating the oven to 350 F.
- To make the crust, combine the flour, sugar, and salt then cut in the cold butter using a pastry cutter or a food processor until the you have a crumbly consistency and no piece of butter is larger than the size of a pea. Add in the water and mix until a dough forms. If needed, add more water one tablespoon at a time.
- Roll the dough out (chill if needed so that it is workable without falling apart) and place it in a pie dish to bake for 15 minutes at 350 F. Remove the crust from the oven and allow it to cool.
- Meanwhile, combine the cream cheese, sour cream, honey, vanilla, and egg in a sauce pan over medium heat, stirring constantly until thickened into a custard. Be careful not to let the mixture boil. This should take about 10 minutes.
- Pour the custard into the pie dish and place in the fridge. Thinly slice the peaches and decorate over top of the custard and serve.
St. Anne Summer Peach Tart
Ingredients
Crust
- 1 ¼ C all-purpose flour
- ¼ C granulated sugar
- ¼ tsp salt
- ½ C butter cold
- 3 tbsp ice-cold water
Filling
- 8 oz cream cheese
- ¼ C sour cream
- 2 tbsp honey
- 1 tsp vanilla
- 1 large egg
- 3 peaches thinly sliced
Instructions
- Begin by preheating the oven to 350 F.
- To make the crust, combine the flour, sugar, and salt then cut in the cold butter using a pastry cutter or a food processor until the you have a crumbly consistency and no piece of butter is larger than the size of a pea. Add in the water and mix until a dough forms. If needed, add more water one tablespoon at a time.
- Roll the dough out (chill if needed so that it is workable without falling apart) and place it in a pie dish to bake for 15 minutes at 350 F. Remove the crust from the oven and allow it to cool.
- Meanwhile, combine the cream cheese, sour cream, honey, vanilla, and egg in a sauce pan over medium heat, stirring constantly until thickened into a custard. Be careful not to let the mixture boil. This should take about 10 minutes.
- Pour the custard into the pie dish and place in the fridge. Thinly slice the peaches and decorate over top of the custard and serve.
