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"The flavour was fabulous, with the pastry rich and melt-in-the-mouth and the frangipane smooth and delicious."
Great Taste Awards Judge
Pear & Ginger Tart
Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.
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Tell Me More
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Check the instructions on the packaging.
Try it with:
- This dessert is delicious served warm with a spoon of ice cream or a dollop of cream.
- For something a bit special, add a dash of amaretto to some whipped cream to serve alongside.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,736 | 1,371 |
| Energy (cal) | 416 | 329 |
| Protein (g) | 5.9 | 4.7 |
| Carbohydrate (g) | 45.4 | 35.9 |
| of which: sugars (g) | 26.2 | 20.7 |
| Fat (g) | 22.9 | 18.1 |
| of which are saturates (g) | 9.2 | 7.3 |
| Fibre (g) | 1.8 | 1.42 |
| Sodium (g) | 0.13 | 0.1 |
| Salt (g) | 0.325 | 0.25 |
Please Note: The details above are correct as of 17 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Pears (22%) (Water, Pear Juice, Acidity Regulator (Citric Acid)), Bread Flour [Wheat] (Calcium Carbonate, Iron, Niacin, Thiamine)), Salted Butter [Milk], Crushed Ginger (11%) (Stem Ginger, Sugar, Water), Caster Sugar, Margarine (Vegetable Oil (Palm & Rapeseed), Water, Salt (2.0%), Emulsifier: Polyglycerol Esters of Fatty Acids, Flavourings, Colours: Curcumin, Annatto), Ground Almond (5%) [Nuts], Free Range Pasteurised Whole Egg, Self-Raising Flour (Wheat Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Sodium Carbonates, Calcium Phosphates), Free Range Pasteurised Egg Yolk, Flaked Almond [Nuts] (2%), Whole Milk, Apricot Glaze (Water, Sugar, Glucose Syrup, Gelling Agent: Pectin, Acidity Regulator: Citric Acid, Natural Apricot Flavouring, Preservative: Potassium Sorbate, Natural Colours: Plant Carotenes, Anthocyanins).
Please Note: The details above are correct as of 17 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 6-8
DEFROST TO SERVE
Defrost Instructions:
To serve cold: remove the tart from all packaging and place on a serving dish while it’s still frozen. Defrost for 3-4 hours at room temperature or 6 hours in the fridge. To serve warm: remove the tart from all packaging and place on an oven proof serving dish while it’s still frozen. Allow to defrost as above. Place in a pre-heated oven: 180°C electric, 160°C fan-assisted, or gas mark 4 for 10 minutes. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Extra Warnings:
Although every care has been taken to remove almond shells, some may remain.
Please Note: The details above are correct as of 17 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Other Nuts, Eggs, Soya
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 17 October 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
"The flavour was fabulous, with the pastry rich and melt-in-the-mouth and the frangipane smooth and delicious."
Great Taste Awards Judge
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