Instructions: TO MAKE THE DOUGH: In a food processor combine the flour, sugar and salt. Add the butter and pulse the machine for 15 seconds or until the butter is cut into the flour.

Add the ice water and pulse the machine until the dough just comes together; dont overprocess the dough. On a lightly floured board, pat the dough into a 6 x 1/2-inch disk and wrap in plastic wrap.

Refrigerate for at least 2 hours.

TO MAKE THE TART: While the dough is resting, preheat the oven to 450 F. Cut the pineapples in half, lengthwise, then half again and remove the core. Cut the pineapple quarters away from the skin and cut them into 1/2-inch slices. Set the slices on a non-stick baking pan and roast the pineapples for 20 minutes. Drain the pineapple, then set it on paper towels to absorb any excess moisture.

Remove the dough from the refrigerator. Lavishly butter the bottom of a 9-inch x 2-inch glass heat proof pie plate and scatter half of the sugar on the bottom. Carefully set overlapping pieces of pineapple on the sugar, in a circular pattern, then top with the remaining pineapple. Scatter the remaining sugar on top. On a lightly floured board, roll the dough out into a circle, about 1/8-inch thick. Set the dough on top of the pineapple and trim the dough to the edges of the pan. Tuck the edges in around the pineapple. Set the pan on a larger baking sheet to catch the drippings and bake for 1 hour. If the dough gets too brown, lightly cover it with foil.

Remove the tart from the oven and cool in the pan for 30 minutes.

Place a platter over the tart and flip it over and out. The pineapple slices end up on top and the tart is ready to serve.

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