Preparation

Make the crust:

• In a food processor, pulse the nuts and sugar until finely chopped, 12 to 15 one-second pulses. Be careful not to overprocess; you want to keep some of the crunchy nut texture. Add the flour and 1/4 tsp. salt and pulse to combine. Add the butter and pulse just until the dough resembles coarse sand and starts to gather into clumps, about 8 one-second pulses. Drizzle the egg evenly over the mixture and pulse just until blended in, 5 to 6 one-second pulses. Do not overmix.
• 将面团从一块保鲜膜上转动，然后将其塑造成磁盘（它将非常粘）。将其紧密包裹，冷却至少2小时或过夜。
• 用手指将面团均匀地压入9-1/2英寸凹槽蛋pan的底部（不是侧面），并带有可移动的底部。如果面团粘在手指上，请将其浸入水中。将外壳冻结20分钟。

进行填充：

• 在食品加工机中，将澳洲坚果磨碎，直到它们类似于粗砂。添加剩余的填充成分并进行过程，直到完全平滑，约2分钟betway电子竞技俱乐部。

上面烘烤蛋,，

• 将架子放在烤箱的中心，然后将烤箱加热至375°F。
• Using a small offset spatula, spread the filling over the bottom of the tart shell, leaving a 1/4-inch border, and then sprinkle with the flour. Working from the outside in and leaving a 1/4-inch border, arrange the pineapple tightly in overlapping concentric circles over the filling. (Each circle should overlap the previous circle by 1/2 inch.) Use larger pieces of pineapple for the outer circles and smaller pieces as you work your way toward the center. If necessary, trim pieces to fit. You may not need all of the pineapple, but it’s better to use more rather than less, since it will shrink as it bakes.
• Bake the tart, rotating the pan after 20 minutes, until the crust is light golden-brown, 30 to 35 minutes. If the edges brown too quickly, cover them with foil.
• Meanwhile, combine the honey and rum in a small saucepan. Cook over medium-high heat until just slightly reduced, 1 to 2 minutes. Remove from the heat.
• 将一半的蜂蜜糖浆刷在菠萝顶上，注意不要移动菠萝片。继续烘烤蛋art，直到外壳变成深金棕色，再增加5至15分钟。
• Transfer the tart to a rack and brush a bit more syrup on the top (you may not use it all). It’s OK if the tart looks liquidy in the center; it will thicken and firm up as it cools. Let cool completely and serve.

提前提示

酸可以提前1天。用plastic wrap and store at room temperature.