Shortcrust pastry

125g of butter, softened

250g of flour

1 tsp. salt

1 tbsp of water

1. In a blender or mixing bowl, combine the butter, flour and salt until they resemble fine bread crumbs. Add the water and mix well to bind the pastry together. Transfer to the bench, wrap the pastry in clingfilm and chill in the fridge for an hour. 

2. Use a rolling pin to roll the dough on a lightly floured surface to a 3mm-thick disc. Line the base and side of a 22cm-round fluted tart pan with a removable base with the pastry and trim the edges. Place in the fridge for 30 minutes to rest.

3. Preheat the oven to 180°C. Line the pastry with baking paper and pastry weights (rice or uncooked legumes work perfectly) and blind-bake in the oven for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until golden. Remove from the oven and set aside to cool while you make the filling. Reduce the oven temp to 150 degrees. 

Filling 

250g almond meal

250g softened butter

250g castor sugar

25g plain flour

3 eggs

Half a pineapple, skin removed, cut into thin slices.

1. Cream the butter and sugar together in a cake mixer or large bowl until pale, light and fluffy. Slowly add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Next, fold through the flour and almond meal and mix thoroughly. Chill the mix in the fridge for about 15-20 minutes. 

2. Spoon the filling into the pastry base, but don’t fill it to the top, as it will rise a little during the cooking process. Smooth out the batter and arrange the pineapple pieces, pushing down lightly into the batter. 

3. Place the frangipane into the oven and bake for about 30-40 minutes. Remove and sprinkle the toasted flaked almonds, rose petals & icing sugar over the top and allow to cool completely before eating. Serve with clotted cream or ice cream.