Pineapple Tart

1 medium fresh pineapple, peeled, cored and diced (4–5 cups)
1 cup brown sugar
2 tablespoons spiced rum
2 teaspoons vanilla
1 tablespoon flour

2 3/4 cups flour
1/4 cup almond flour
½ cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons butter, cut into tablespoons
1 strong teaspoon grated Meyer lemon zest
2 eggs
3 egg yolks
1/4 cup ice water (you may not need this)

In a large, non-reactive skillet over medium heat, sauté pineapple with brown sugar and rum, stirring occasionally. Cook 20–25 minutes, allowing the sugar to melt with the pineapple juice and turning to a caramelly sauce. If the sauce is too thin, sprinkle flour over the pineapple and stir to combine; cook an additional 3–4 minutes while sauce thickens. Remove from heat and cool.

For the crust, whisk together dry ingredients. Cut the butter into the flour mixture until it has the consistency of coarse crumbs. Beat eggs together. Make a well in the center of the flour-butter mixture, and pour in the beaten eggs and lemon zest. With a fork or your fingertips, incorporate the liquids. Knead lightly until the dough can form a ball. If it is too dry, add a teaspoon of ice water and knead; repeat until you have a dough that holds together. Flatten and wrap dough in plastic; chill for at least an hour.

If you have a large food processor, you can do the entire dough with that. First pulse the dry ingredients, then add all of the butter chunks, processing until the mixture looks like coarse meal. Add the eggs and zest, pulsing until the dough forms a ball and cleans the side of the bowl. Remove from processor and knead until the dough fully pulls together, adding small amounts of ice water (as above) if the dough is too dry.

Preheat oven to 350 degrees. Butter a cookie sheet and set aside.

Remove dough from the refrigerator and divide. Knead first half slightly. On a lightly floured surface, roll dough into a disk (11-12 inches). Slide dough onto the prepare cookie sheet. Turn up sides of the dough (about 1/2 inch). Spread cooled pineapple onto the crust, mounding slightly in the center.

Roll out second half of the dough and cut into strips, about 3/8 inches wide. Layer strips across the dough in a lattice pattern. (Don’t worry about weaving them. The dough melts together and is quite fragile.) Trim edges and press into raised edge of the bottom crust.

Bake until crust is browned and filling bubbles, about 40 minutes. Remove from oven, then from pan and cool.

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