Custom Shells & Pie Program
Tartistes bakers can provide advice on which dough is best for which products, and we can customize appropriately depending on your required volume.
For retail and other food providers we can customize a pie program so you have variety and rotation in your customer offerings. Please give us a call to discuss.
Custom Shells & Pie Program
Tartistes bakers can provide advice on which dough is best for which products, and we can customize appropriately depending on your required volume.
For retail and other food providers we can customize a pie program so you have variety and rotation in your customer offerings. Please give us a call to discuss.
Quality Assurance
Our quality standards for many years included a HACCP procedures program and annual 3rd party audits.
In 2018 we committed to a more rigorous continuous improvement and safety program and achieved SQF certification recognized by the international Global Food Safety Initiative (GSFI). https://www.mygfsi.com/
Heating & Serving
Frozen Unbaked Fruit Pies
HANDLING AND STORAGE
Keep Frozen. 180 days frozen – 5 days baked.
BAKING INSTRUCTIONS
The product should be baked from frozen for best results. Keep frozen until ready to bake. Remove any plastic wrap and place on baking tray. Egg or water wash top crust to enhance golden colour of finished pie.
CONVENTIONAL OVEN
Preheat oven to 400F. Bake 15 minutes at 400F, then turn down oven to 350F and bake for another 45 – 60 minutes (times may vary depending on type of oven).
Heating & Serving
Frozen Unbaked Fruit Pies
HANDLING AND STORAGE
Keep Frozen. 180 days frozen – 5 days baked.
BAKING INSTRUCTIONS
The product should be baked from frozen for best results. Keep frozen until ready to bake. Remove any plastic wrap and place on baking tray. Egg or water wash top crust to enhance golden colour of finished pie.
CONVENTIONAL OVEN
Preheat oven to 400F. Bake 15 minutes at 400F, then turn down oven to 350F and bake for another 45 – 60 minutes (times may vary depending on type of oven).
COMMERCIAL OVEN
Preheat oven to 375F. Bake 15 minutes at 375 then turn down oven to 325F and bake for another 45 – 60 minutes (times may vary depending on type of oven).
FINISHED PRODUCT
The entire top of the pie should be golden brown and the filling should appear “bubbly” with some juices escaping the sides of the pie or vent on top crust. Baked pies should also look slightly swollen from the cooked fruit juices.
MICROWAVE OVEN
Frozen pies cannot be reheated in microwave oven.
Fully Baked Fruit Tarts
Fully baked fruit pies have a shelf life of 5 days. All fruit pies may be re-heated in the oven to refresh. Place pie in preheated 350F oven and warm for 15 minutes. Serve warm with whip cream or ice cream.
Heating & Serving
Fruit Tarts
HANDLING AND STORAGE
Keep Frozen. 180 days frozen – 5 days refrigerated.
BAKING INSTRUCTIONS
The product should be baked from frozen for best results. Keep frozen until ready to bake. Remove from the carton and plastic wrapping prior to baking. Egg wash top crust.
CONVENTIONAL OVEN
Preheat oven to 325-350F. Do not defrost. Remove any plastic wrap and place pies on baking tray. Sprinkle with sugar or egg or spray with water if desired. Bake the pie for about 45-60 minutes, until juices start to bubble in the center of pie and crust is golden.
MICROWAVE OVEN
Not recommended.
Most Savory Products
HANDLING AND STORAGE
Keep Frozen. 180 days frozen – 5 days refrigerated.
RE-HEATING INSTRUCTIONS
Frozen product should be defrosted for best results. Keep refrigerated until ready to re-heat. Remove from the box and plastic wrapping prior to re-heating.
CONVENTIONAL OVEN
Preheat oven to 350 F. Place on baking sheet and re-heat product for 20 – 25 minutes if defrosted; longer if frozen (times may vary depending on type and efficiency of your oven see guidelines below). Always reheat your pie to an internal temperature of at least 75C or 165 F. A knife or skewer inserted should feel hot when plunged into the center for 10 seconds. Carefully remove from oven and set aside for 5 minutes.
MICROWAVE OVEN
All Savories are better reheated in a conventional/convection oven.
Most Savory Products
HANDLING AND STORAGE
Keep Frozen. 180 days frozen – 5 days refrigerated.
RE-HEATING INSTRUCTIONS
Frozen product should be defrosted for best results. Keep refrigerated until ready to re-heat. Remove from the box and plastic wrapping prior to re-heating.
CONVENTIONAL OVEN
Preheat oven to 350 F. Place on baking sheet and re-heat product for 20 – 25 minutes if defrosted; longer if frozen (times may vary depending on type and efficiency of your oven see guidelines below). Always reheat your pie to an internal temperature of at least 75C or 165 F. A knife or skewer inserted should feel hot when plunged into the center for 10 seconds. Carefully remove from oven and set aside for 5 minutes.
MICROWAVE OVEN
All Savories are better reheated in a conventional/convection oven.
Conventional oven temperatures and times
| Product | Oven Temp. | Internal Temp. | Time |
| Savory tarts | 176C/350F | 75C / 165F |
|
| Quiche | 176C/350F | 75C / 165F |
|
| Pot pies | 176C/350F | 75C / 165F |
|
| Tourtiere | 176C / 350F | 75C / 165F |
|
| Canapes | 176C / 350F | 75C / 165F |
|
| Product | Savory tarts |
| Oven Temp. | 176C/350F |
| Internal Temp. | 75C/165F |
| Time | 15 – 20 mins defrosted; 45 mins if frozen (depends on oven type, check internal temp.) |
| Product | Quiche |
| Oven Temp. | 176C/350F |
| Internal Temp. | 75C/165F |
| Time | 3”, 4.25” & 8″ defrosted 20-30 mins; 45 mins if frozen (check internal temp) |
| Product | Pot Pies |
| Oven Temp. | 176C/350F |
| Internal Temp. | 75C/165F |
| Time | 4” – 8” defrosted 20- 30 mins; 45-55 mins if frozen (check internal temp) |
| Product | Tourtiere |
| Oven Temp. | 176C/350F |
| Internal Temp. | 75C/165F |
| Time | 4.25” – 8” defrosted 20-30; 45–50 mins if frozen (check internal temp) 10” defrosted 40 mins; 60 – 75 mins if frozen (check internal temp) |
| Product | Canapes |
| Oven Temp. | 176C/350F |
| Internal Temp. | 75C/165F |
| Time | 15 – 20 mins defrosted; 35-40 min if frozen |