Method

• 1.
  Place the flour, sugar and 1/2 tsp salt in a bowl and stir to combine. Add the cold butter and using your fingers, crumble butter into flour until there are pieces no bigger than a dried bean. Using the palms of your hands, rub the butter and flour together to create thin sheets of butter (this will help to create thin flaky layers). Add 1/2 cup (125ml) iced water, 1 tbs at a time, until the pastry comes together. (You may not use all the water.) Turn pastry out onto a lightly floured work surface and knead until it just comes together. Shape into a ball, flatten into a disc and enclose in plastic wrap. Rest in the fridge for 1 hour.
• 2.
  Roll out pastry on a lightly floured work surface to 3mm-thick round and place on a baking tray lined with baking paper. Chill until needed.
• 3.
  For the caramel sauce, place sugar in medium saucepan over medium-high heat. Cook, whisking occasionally, for about 5-6 minutes until sugar melts. Don’t worry if sugar crystallises, it will melt back down.
• 4.
  You are looking for a dark amber colour. Remove from the heat and carefully add the butter. The mixture will bubble up vigorously. Slowly pour in the cream and add the sour cream, and continue to whisk until completely incorporated. Add a pinch of salt flakes and the vanilla bean paste. This mixture can be stored in a jar in the fridge for up to 1 month.
• 5.
  Preheat oven to 200°C.
• 6.
  Meanwhile, for the macadamia frangipane, place macadamias and icing sugar in a food processor and whiz until finely crushed. Transfer to a bowl, add egg white and 1/4 tsp salt flakes and mix until just combined. Set aside until needed.
• 7.
  Spread macadamia frangipane on the pastry, leaving a 5cm edge, then arrange the pineapple slices over the top with slices overlapping. Brush the top of the fruit with the melted butter and sprinkle with caster sugar. Fold the edge of the pastry over the fruit. Lightly beat the egg and brush the crust with an egg wash.
• 8.
  Bake tart for 50-60 minutes until evenly golden. Allow to cool then serve with a drizzle of caramel sauce and dollop of whipped cream.