Preheat oven to 325F with the baking rack in the middle.
Cut the puff pastry dough to the shape of your pan. Prick with a fork every 1/2 inch. Transfer the dough to the tart pan, press against the sides of the pan, trim excess. Transfer to freezer for 30 minutes.
Place the tart into the oven and bake for 15 minutes, at 325 F. The dough will still be very pale in color. Then remove the tart and allow to cool. Meanwhile make the almond filling.
In a bowl of a stand mixer combine the almond flour, butter, eggs, vanilla extract and sugar and whip on high for about 4-5 minutes, or until light pale in color and fluffy. Scrape down the bowl several times throughout.
Spoon almond mixture into the cooled tart. Sprinkle with chopped pineapples. Press pineapples down into the filling. Sprinkle with almond slices.
Bake for another 30+ minutes at 300F, until the tart is golden in color and puffed in the middle. Remove from oven and allow to cool before serving.
Cut each tart into 2 inch slices.
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