Ruby Edward's TARTINE - Bakery   Cafe

This pie traces its tradition back to Louisiana [USA].

where a bit of molasses was added to pecan pies to give it a bit of a bite and deep mellow flavor.

They are native to North America and ours comes from Georgia [USA].

There is nothing like a Georgia pecan.

Our French Morello cherries pack a punch with flavor and tartness. Morello cherries make the perfect Cherry Pie.

All that is needed is sugar, flour and a bit of water, a good pie crust and hot oven to make this classic pie.

Big plump and juicy Canadian blueberries are used in our enchanting Blueberry Pie.

If you like blueberries as much as Aunt Nellie did, you will love our Blueberry Pie, even for breakfast!

Rhubarb is a native Mongolian plant - gads, you thought it was native to your country, didn’t you? Well, in Asia the roots and

a bit of the leaf is used in oriental medicine, the stalk is tossed. In the west, we use only the stalk, the leaf is poisonous and tossed,

the roots are left in place for next years’ crop.

At the moment, we are the only bakery offering rhubarb in Korea

We use the same rhubarb in this pie that we use in our plain Rhubarb Pie, we only add ripe strawberries that are full of flavor

These regional delights have captivated the hearts of many Canadians.

Our recipe comes from the good ladies of Turtleford, Saskatchewan, Canada.

When viewed in our showcase by Canadians, they can bring on a tear of homesickness. Our Butter Tarts are without raisins or

any other addition that will take away any of the buttery taste, but, a bit of ice cream is a nice companion

When asked which is my favorite pie, I point to the one with my name on it, Chef Garrett’s Blend.

I like seeds in my pie, I like sweet and sour and most of all, I like blended flavors. I bring together Red and Black Currents,

Blueberries, Blackberries and Strawberries with sugar and flour and a bit of water to create this fall harvest pie.

Goodness, I think I may have to take a moment and have some pie now, a la Mode, of course.

If you love cream pies, TARTINE is the place to be on weekends. We offer a wide variety of fresh cream pies made daily by our talented

pastry chefs. These pies are light in texture and not too sweet so the flavors come out and embrace you

The best Belgium and French chocolate and cocoa are blended with milk and cream and eggs and cooked over medium heat,

we then add Cream de Cacoa and vanilla and allow it to cool. Whipped cream is folded in for added texture and then spooned

into a TARTINE pre-baked pie shell. A small cloud of whipped cream sits on top

We make a banana cream filling and ladle some of it into a TARTINE pre-baked pie shell, then add fresh sliced bananas,

more filling is added and a dollop of whipped cream is added to top off this all time favorite

We would prefer to call this pie “Key Lime,” but since Key Limes are not imported to Korea, we have had to use limes imported from

the south of France that have a very similar flavor. This is the same recipe used in the Florida Keys during Ernest Hemingway’s time.

Because of the lack of refrigeration and high temperatures in the Florida Keys, raw eggs and fresh milk was rarely used,

that is why most recipes are eggless and use cream cheese and condensed sweetened milk and of course, lime juice as its base.

Opps, other than mentioning the vanilla, I gave away the recipe!

While this pie is not a cream pie, the meringue on top gives it a creamy look.

The best Spanish lemons are used for this American favorite. We mix filtered water, lemon juice, sugar, eggs and corn starch

together and then bring it to a gentle boil, the filling is then allowed cool and set. Our pastry chefs then create a French Meringue,

this is then added and the pie is placed in the oven where it is baked until firm and colored.

Our flakey crust, the tart lemon filling with the sweet meringue makes a combination that is hard to beat

Malaysian coconut is used in our Coconut Cream Pie and lightly toasted to a light golden color

this process brings out the natural oils in the coconut and gives our coconut pie its unique texture.

We fold the toasted coconut into our pie filling and allow it to cool, and then we add a bit of whipped cream to give our

filling a lightness that is unsurpassed.

All of this is topped with a small cloud of whipped cream with toasted coconut.

TARTINE offers a very generous rewards program.

Five pies and you receive a Free cookie, after five more pies you receive a Free square and after your next five pies,

you receive a FREE PIE! Oh my, Free Pie!

We also offer five stamps for every large pie and ten stamps for each whole cake purchased.

What a deal.