Pear & Ginger Tart

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

£9.75 Serves 6-8 (550g)

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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 5 March 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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).

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 Oils (Palm Oil & Rapeseed Oil), Water, Salt, Emulsifier: Mono and di-glycerides of Fatty Acids, Natural Colourings: Annatto, Curcumin, Natural Flavouring), 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 5 March 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 5 March 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 5 March 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.