Ingredients

• 6ozs flour
• 3ozs butter
• pinch salt
• 2 tablespoons water
• 1 egg yolk
• 4-5ozs pineapple jam or conserve
• glacé pineapple or candied peel glacé pineapple or candied peel
• 4ozs caster sugar
• 4 eggs
•   vanilla essence
• 4ozs ground almonds
• 4ozs butter, melted and browned
•   icing sugar, for serving

Method

1. Put 6ozs flour, 3ozs butter and a pinch of salt in a food processor. Mix and stop carefully until like breadcrumbs.
2. Add 2 tablespoons water and 1 egg yolk. When it balls up around the knife, stop machine.
3. Press together very firmly into a ball and put in fridge for 30 minutes.
4. Line a 7–8" deep flan tin with pastry.
5. Cover base with glacé pineapple or candied peel and 4–5ozs pineapple jam or conserve.
6. Beat together 4ozs caster sugar, 4 eggs, vanilla essence and 4ozs ground almonds. Pour in 4ozs melted, browned butter.
7. Fill pastry case with the mix — but not too full. Bake in oven at gas mark 6 for 35 minutes. Check with skewer.
8. Serve warm sprinkled with icing sugar.

Notes