-
1
Make the crust: Pulse flour, sugar, and salt in a food processor until combined.
-
2
Add butter, and process just until mixture resembles coarse meal.
-
3
Drizzle with the ice water, and pulse until mixture just begins to hold together.
-
4
Shape dough into 2 disks.
-
5
Wrap each in plastic, and refrigerate 1 hour or up to 3 days.
-
6
On a lightly floured surface, roll out each disk of dough to a 12-by-9-inch rectangle, 1/8 inch thick.
-
7
Place 1 rectangle on a parchment-lined rimmed baking sheet, and refrigerate or freeze until firm, 30 minutes.
-
8
Fit other rectangle into an 11-by-8-inch rectangular tart pan with a removable bottom.
-
9
Trim dough flush with rim.
-
10
Refrigerate until ready to use.
-
11
Make the lattice: Using a clean ruler as a guide, cut chilled rectangle into eighteen 1/2-inch-wide strips with a sharp knife or pastry wheel.
-
12
Lay 9 strips of dough on another parchment-lined baking sheet in pairs of parallel lines slightly longer than tart pan.
-
13
Starting in center, weave 1 new strip under and over strips on baking sheet.
-
14
Weave a second strip 1/4 inch away, this time over, then under.
-
15
Repeat, weaving pairs of strips across half of tart, spacing pairs 1 inch apart.
-
16
(If strips become too soft, return to freezer until firm.)
-
17
Return to center, and repeat with remaining strips to form lattice pattern.
-
18
Freeze until ready to use.
-
19
Make the filling: Cut each pineapple quarter crosswise into 1/3-inch-thick slices.
-
20
Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan.
-
21
Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes.
-
22
Add rum, and simmer until pineapple has softened and almost all liquid has evaporated, about 20 minutes.
-
23
Let cool in pan.
-
24
Discard vanilla pod.
-
25
Spread pineapple mixture evenly in shell.
-
26
Combine yolk and cream, and brush along top edges of tart.
-
27
Carefully slide frozen lattice onto tart, centering it; press edges to seal.
-
28
Trim excess dough.
-
29
Brush top of lattice with egg wash. Refrigerate or freeze, uncovered, until firm, about 30 minutes.
-
30
Preheat oven to 400F.
-
31
Transfer tart to a rimmed baking sheet.
-
32
Bake 15 minutes.
-
33
Reduce heat to 375F, and bake until crust is golden and filling is bubbling, 40 to 45 minutes more.
-
34
(If crust browns too quickly, tent with foil.)
-
35
Let cool completely in pan on a wire rack.
