Saint Isaac Jogues and Blueberry Tart
Pope Benedict XVI announced on October 11, 2012 the church will celebrate a Year of Faith. It just so happens that it is also the 50th anniversary of Vatican II and the 20th anniversary of Catechism of the Catholic Church.
It will continue up to November 24, 2013, the Solemnity of our Lord Jesus Christ.
You are probably saying to yourself, “Veronica, they announced it back on the 11th, you are just now talking about it?”
Yeah, about that, did you forget who you were talking to?
Yeah, I know, I know, but better late than never right?
Anyhow, the Year of Faith is a way for us Catholics to renew our faith.
To make a long story short, it has taken me this long to figure out how I was going to contribute to this wonderful movement and yet still be authentic to myself.
So this is what I came up with.
Pope Benedict has encouraged Catholics to study the lives of the Saints as a part of the Year of Faith. In order to follow their example, the USCCB listed Saints for the Year of Faith. They listed a Saint for each month for the whole year.
How cool is that?
This gives me an entire year to increase my knowledge and deepen my Catholic faith, one Saint at a time.
So, each month, I will feature a recipe for each of these Saints.
For the month of October the Saint is Isaac Jogues, SJ.
St. Isaac Jogues was a Jesuit priest, and one of the North American Martyrs. He traveled from France to America and was captured by the Iroquois Indians. They tortured and killed most of the companions he traveled with. He was killed with a tomahawk in 1646 and was canonized in 1930.
I decided to make a Blueberry Tart in honor of him.
1 puff pastry sheet thawed
1 lb frozen blueberries thawed
1/2 cup sugar
3 tablespoons cornstarch
Preheat your oven to 400 degrees.
In a large baking sheet roll out the puff pastry and lightly flour the top.
In a medium bowl combine blueberries sugar and cornstarch.
Spoon blueberry mixture in to the middle of the puff pastry.
Fold up the sides of of the puffed pastry and bake 30-35 minutes.
The crust should be golden brown and the blueberries bubbling.
Peace be with you,