Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.

Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.

Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.

Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

In the bowl of the same food processor, cream the sugar and soften butter together.

Add almond meal, shredded coconut, flour and salt, and pulse until combined.

Beat the eggs with the vanilla extract and add to the food processor. Pulse until a smooth paste forms.

Refrigerate the mixture for at least an hour.

Preheat oven to 400°F.

Take pie dough out of the fridge and roll into a circle about 2” larger than your tart pan. Use extra flour to keep dough from sticking to the counter and roller.

Carefully place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, let the excess dough hang over the side.

Press the rolling pin along the edge of the tart pan to take off excess dough.

Poke the dough with a fork all over to create steam vents.

Add the coconut frangipane filling and spread it with a spatula evenly.

Add pineapple pieces on top of the filling in concentric circles, push them slightly into the filling.

Bake in the middle rack for 50 minutes uncovered until the top is golden brown and puffed up.

Remove and let cool on a wire rack completely before cutting into the tart.

Serve with a dusting of powder sugar and some coconut whipped cream.