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    • REGUALR PIES

    • Pecan [Aunt Judy’s Jubilee Pecan Pie] 7,500won / Large 42,000won

      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.

    • Cherry Pie [Morello Cherry Pie] 7,500won / Large 42,000won

      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.

    • Blueberry Pie [Aunt Nellie’s Blueberry Pie] 7,500won / Large 42,000won

      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 Pie 7,500won / Large 42,000won

      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

    • Strawberry Rhubarb Pie 7,500won / Large 42,000won

      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

    • Butter Tarts 7,500won / Large 42,000won

      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

    • Wild Berry[Chef Garrett’s Blend] 7,500won / Large 42,000won

      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.

    • Chocolate Cream Pie 7,500won / Large 42,000won

      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




    CREAM PIE WEEKENDS




    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

    • Banana Cream 7,500won / Large 42,000won

      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

    • Hemingway’s Favorite Lime Pie 7,500won / Large 42,000won

      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!

    • Lemon Meringue Pie 7,500won / Large 42,000won

      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

    • Coconut Cream Pie 7,500won / Large 42,000won

      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.




      SEASONAL PIES

    • Strawberry 8,500won / Large 43,000 won

      Strawberry Season starts just after the first of the year and continues until late April or early May.

      Our Strawberry pie starts with a TARTINE pre-baked pie shell, and then we coat the inside of the shell with dark chocolate,

      next, a nice helping of our own vanilla pie filling is scooped in. The richest and most flavorful ripe strawberries are gently placed on the vanilla pie

      filling and they are coated with a strawberry glaze and just when you thought it couldn’t get any better,

      a drizzle of chocolate tops off this wonderful confection.

    • APPLE PIE [Fiona’s Favorite] 8,500won / 43,000won

      Apple Season is usually from early Fall until mid-March

      Apples fresh from the orchard, what could be better? We buy our apples directly from the farmer so that we know they are of the highest quality and

      the perfect variety for our pies.

      We core and slice all of our apples by hand, and we leave on the peel. Leaving the peel one adds texture and color to our apple pies.

      We then mix in brown sugar, flour and just the right amount of cinnamon and then bake it all in our famous crust until golden brown.

      My friend Fiona would rather have an apple pie than cake for her birthday!

    • PUMPKIN PIES & Cheesecake

      Pumpkin Season starts just before Halloween [Oct. 31st] and ends after new Years.

    • TRADITIONAL PUMPKIN PIE 7,500won / Large 42,000won

      This pie is made using the classic recipe of cream, milk, eggs, brown sugar, molasses and five spices.

      Nothing say Holiday Season like TARTINE’S Pumpkin Pie.

    • PUMPKIN CREAM PIE 7,500won / Large 43,000won

      An original TARTINE pie. This pie was created in our test kitchen by Chef Garrett, with a truly unique taste. For this exclusive pie,

      Chef Garrett takes cooked local pumpkin and allows it to cool, and then he adds brown sugar and 5 spices and mixes it all to a
      smooth texture.

      Whipped cream is folded into the pumpkin mixture to add an airy lightness. A dollop of whipped cream is placed on top with a
      sprinkling of toasted

      pecans on its very summit. This cream pie could easily become your new Holiday favorite.

    • PUMPKIN CHEESECAKE 7,500won per piece / Whole cake 42,000won 10 -12 piece

      We add local pumpkin and 5 spices to our New York Cheesecake recipe. This cheesecake is a big hit at Holiday parties

      and dinners. If you want to serve the very best, serve a baked item from TARTINE, Seoul.




      PIE CARD [MILEAGE CARD]

    • 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.