Joseph got a right scolding

… from Judy, for taking such crummy pictures of our pineapple tarts. Hence, the Pineapple Tart Artist took things into her own hands and sent us a pictorial lecture on how the tarts are lovingly handcrafted, from beginning to end.

Crummy pics or not, we’ve sold more than a hundred tubs in the last fortnight alone. They’re going fast, so grab them while you can. Call us to place an order (6346 0504). Alternatively, online ordering is available for the hermits amongst us.

And now, we share with you Judy’s step-by-step on the entire painstaking process. Pictures by Judy. Captions are by me, the baking buffoon.
Step 1

Step 1: Mould the base into petal shapes with a twig and a sharpened stone. I’m guessing it looks yellowish ‘cos of the flour, eggs and butter of some snooty Danish/Belgian variety.

Step 2

Step 2: Schlepp on generous amounts of gooey pineapple mush. Don’t forget the itsy bits of, um, extra pastry on top. Just to make it look a li’l more festive.

Step 3

Step 3: Take a break. Step back and admire your work thus far. Take plenty of pictures.

Step 4

Step 4: Chuck ’em in the oven. Make sure the oven light is on so you can occasionally check to see if they’re behaving.

Step 5

Step 5: IMPORTANT! Shut the grubby oven door, else they won’t bake!

Step 6

Step 6.1

Step 6: Beam like a proud parent. Take plenty of close-up shots… from all possible angles…

Step 7

Step 7: Ready to rock ‘n’ roll in your mouth like candy 🙂

Time for shameless advertising now.

$17 for a 30-piece tub, and $25 for a 45-piece tub.

Order online if you’re like me and don’t enjoy talking on the phone.

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