Our Totally Addictive Hand-crafted Pineapple Tarts are back by popular demand! And they are still lovingly handmade by my sister, Judy.
Elaine Slug enjoyed last yearÃ¢â‚¬â„¢s post about our pineapple tarts so much that.. weÃ¢â‚¬â„¢re just gonna
be lazy little sh indulge in her and just re-post here!
(A bit of background: I got a 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.)
And now, we share with you JudyÃ¢â‚¬â„¢s step-by-step on the entire painstaking process. Pictures by Judy, the Master Baker. Captions by Sharon Slug, the baking buffoon.
Step 1: Mould the base into petal shapes with a twig and a sharpened stone. IÃ¢â‚¬â„¢m guessing it looks yellowish Ã¢â‚¬Ëœcos of the flour, eggs and butter of some snooty Danish/Belgian variety.
Step 2: Schlepp on generous amounts of gooey pineapple mush. DonÃ¢â‚¬â„¢t forget the itsy bits of, um, extra pastry on top. Just to make it look a liÃ¢â‚¬â„¢l more festive.
Step 3: Take a break. Step back and admire your work thus far. Take plenty of pictures.
Step 4: Chuck Ã¢â‚¬Ëœem in the oven. Make sure the oven light is on so you can occasionally check to see if theyÃ¢â‚¬â„¢re behaving.
Step 5: IMPORTANT! Shut the grubby oven door, else they wonÃ¢â‚¬â„¢t bake!
Step 6: Beam like a proud parent. Take plenty of close-up shotsÃ¢â‚¬Â¦ from all possible anglesÃ¢â‚¬Â¦
Step 7: Ready to rock Ã¢â‚¬ËœnÃ¢â‚¬â„¢ roll in your mouth like candy
Time for shameless advertising now.
$26 for a 30-piece tub, and $38 for a 45-piece tub.
Place your orders by phone, come collect two days after. Some helpful numbers: 6346 0504 (the shop), 8138 7539 (Sophia Slug), 9006 4163 (Joe Slug), 9225 7913 (Sharon Slug).
Note: Our web server’s been acting a little funny lately, and we’ve yet to figure out why. So we’ve taken away the online ordering bit. We apologise sincerely for the inconvenience caused, if any.