We use cookies. About our Cookie Policy

COOK

Remarkable Food For Your Freezer

chrimstmas header image 1 christmas header image 2

Get your Christmas shop delivered before 15th Dec and you could win £200 of COOK vouchers! Get the details here.

christmas header image 3 christmas header image 4
Pear & Ginger Tart

Pear & Ginger Tart Suitable Great Taste

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

£8.50 Serves 6-8 (550g)

To check availability in your area, please enter your postcode

Tell Me More

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)1,736 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 1 December 2020 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).

Pears (21%) (Water, Sugar, Acidity Regulator: Citric Acid), Bread Flour (Bread Wheat, Calcium Carbonate, Mastermix, Antioxidant: Ascorbic Acid), 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, Apricot Jam (Glucose Syrup, Sugar Syrup, Concentrated Apricot Puree, Water, Acidity Regulator: Citric Acid, Gelling Agent: Pectin, Natural Flavouring, Preservative: Potassium Sorbate), Self-Raising Flour Flour (Wheat Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Sodium Carbonates, Calcium Phosphates), Free Range Pasteurised Egg Yolk, Flaked Almond [Nuts] (2%), Whole Milk, Water.

Please Note: The details above are correct as of 1 December 2020 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.

Please Note: The details above are correct as of 1 December 2020 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 1 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

You might also like...

To our newsletter for offers, competitions and fun stuff!

Win £500!

Sign up to our emails for a chance to win £500 COOK vouchers in our monthly prize draw