COOK

Remarkable Food For Your Freezer

Pear & Ginger Tart

Pear & Ginger Tart Suitable for Vegetarians

Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.

£8.50 Serves 6-8 (550g)

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Our indulgent, hand-prepared puddings are frozen and need defrosting for a minimum of 5 hours at room temperature (please check the pack)

Liz’s 3 golden rules of frozen puddings:

Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:

  • 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. Some puds are best served at room temperature. Others are best chilled (any cheesecake). Check the instructions on the packaging.
  • Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.

 

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,149 1,057
Energy (cal)276 254
Protein (g)4.3 4
Carbohydrate (g)25.7 23.6
of which: sugars (g)12.7 11.7
Fat (g)17.3 16
of which are saturates (g)5.9 5.4
Fibre (g)1.4 1.3
Sodium (g)0.12 0.11
Salt (g)0.3 0.275

Please Note: The details above are correct as of 24 January 2019 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 Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Pears (51%) (contain: Pear Halves, Water, Sugar, Acidity Regulator: Citric Acid), Wheat Flour (contains: Calcium Carbonate, Antioxidant: Ascorbic Acid), Butter [Milk], Crushed Ginger (14%) (contains: Stem Ginger, Sugar, Water), Caster Sugar, Margarine (contains: Vegetable Oils (Palm Oil & Rapeseed Oil), Water, Salt, Emulsifier: Mono and di-glycerides of Fatty Acids, Natural Colourings: Annatto, Curcumin and Natural Flavouring), Ground Almond (6%) [Nuts] , Free Range Pasteurised Whole Egg, Apricot Jam (contains: Glucose Syrup, Liquid Sugar, Apricot Puree Concentrate, Water, Acidity Regulator: Citric Acid, Pectin, Preservative: Potassium Sorbate & Natural Flavouring), Self-Raising Flour (contains: Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Raising Agents: Acid Calcium Phosphate & Sodium Bicarbonate), Free Range Pasteurised Egg Yolk, Flaked Almond (2%) [Nuts], Milk, Water.

Please Note: The details above are correct as of 24 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

Serves 6-8

DEFROST TO SERVE

Defrost Instructions:

FOR BEST RESULTS DEFROST AT ROOM TEMPERATURE AND EAT WARM OR COLD AS SOON AS YOU CAN. 1.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. 2.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 preheated oven: 180°C electric, 160°C fan-assisted, or gas mark 4 for 10 minutes. 3. 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.

DEFROST TO SERVE

Defrost Instructions:

FOR BEST RESULTS DEFROST AT ROOM TEMPERATURE AND EAT WARM OR COLD AS SOON AS YOU CAN. 1.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. 2.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 preheated oven: 180°C electric, 160°C fan-assisted, or gas mark 4 for 10 minutes. 3. 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.

Please Note: The details above are correct as of 24 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Other Nuts, Eggs

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 24 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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