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1
Make the crust Pour the coconut oil into a small, shallow dish and put it into the freezer for 10 minutes.
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2
Lightly oil the tart pan.
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3
In the bowl of a food processor, combine the rest of the ingredients, except the vanilla extract and ice water.
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4
Pulse several times to combine.
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5
Take the coconut oil out of the freezer and cut it into 1/4-inch cubes right in the dish.
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6
Add the cubes into the food processor and pulse until the coconut oil is broken down into tiny granules and the mixture resembles sand.
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7
Add the vanilla extract and 4 tablespoons of ice water and pulse until the dough either forms a ball or sticks together when pressed between your fingers.
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8
If not, add 1 more tablespoon of ice water.
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9
Turn the dough onto your working surface and quickly knead, forming a ball.
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10
Flatten with the palm of your hand and press into the tart pan, starting with the bottom and working it up the sides.
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11
Make sure that the crust is of even thickness throughout.
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12
Prick several times with a fork and refrigerate for 30 minutes.
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13
Meanwhile, Assemble the Tart Preheat oven to 395.
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14
Take the crust out of the refrigerator and sprinkle the bottom with almond flour.
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15
Arrange the pineapple slices in a circular pattern inside the crust, filling it tightly.
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16
Sprinkle with coconut sugar.
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17
Bake for 35 to 40 minutes, until the crust is golden and the pineapple is soft and caramelized.
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18
Brush with lime juice and sprinkle with lime zest when still hot.
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19
Let cool before unmolding and slicing.
