“Pafi, have you had an ‘Assumption tart’ before?” was Michelle’s question from out of the blue while we were seriously contemplating about some serious thing last week. I just gave her a stoic look. Then we both broke into raucous laughter that sent us almost rolling on the floor.

When you mention ‘Assumption tarts,’ says Michelle (a true-blue Assumptionista), two things come to mind: one, the sexiest sassy girls of Assumption High School batch 79, otherwise known now as the HOT MAMMAS; and two, the divine flaky pie crust biscuits accompanied with home-made guava jelly (baked by the Assumption nuns using a traditional recipe since 1839), which this post is all about.

The scrumptious Assumption Tart, as I found out, was a concoction born out of a baking faux pas soon after the order of the Religious of the Assumption (RA) was founded by Saint Marie Eugénie de Jésus (born Anne-Eugénie Milleret de Brou), in Paris in 1839.

Apparently, none of the pioneer sisters was good in cooking or baking. One of them was Irish, a mystic and an intimate friend of Saint Marie Eugénie – Kate O’Neill, called Mother Therese Emmanuel (considered Saint Marie Eugénie’s co-foundress) decided to bake a cake. The experiment was a big mistake: it turned into a flaky tart! In an effort to save her failed experiment, the other sisters came to the rescue, placed some jelly on it and the ‘Assumption Tart’ was born.

Along with their mission when they came to the Philippines in 1892, the Assumption sister brought with them the tart’s recipe. The tart then became a treat on special occasions like the Assumption Day every 15^th of August, which won’t be complete without this simple tart. To this day the tarts are still baked in the sisters’ kitchen in the Assumption Convent at San Lorenzo Village in Makati.

A few days ago, I finally had my ‘Assumption tart.’ It was simply divine. Its buttery, flaky texture complimented that of the thick, almost-gelatinous guava jelly that came along with it.

THE REAL ASSUMPTION TART is one of the many recipes included in the Assumption High School Class of ’79 Cookbook, a cookbook project published by none other than the College’s high school batch 1979 which Michelle was a part of. Most of the recipes in the cookbook are attributed to the contributors’ fond memories of their days in the College. The cookbook is available at all leading bookstores in Metro Manila. The infamous tart – topped with jelly, also takes center stage as the cookbook’s front cover image.

Perfect as gifts or give-aways for any occasion, the Assumption Tart comes neatly packaged in boxes (with the familiar plaid pattern and an illustration of a nun holding a pie or tart) of 1 dozen, 2 dozens, and tin can of 2 dozens. It also comes with a small container of jelly.

The tarts are vailable through the Information Desk across the Assumption Convent Chapel in San Lorenzo. For large quantity orders, please call telephone number 02-8175740 and ask to be connected to the EMMAUS Community (the sisters’ residence).

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