1 sheet puff pastry, defrosted
1 pineapple, peeled, cored and sliced in 1/4 inch slices
1/2 cup sugar
1/3 cup sliced almonds
1/4 teaspoon salt
1/4 cup apricot jam
1/4 cup water
1/4 teaspoon pure almond extract
Preheat oven to 400 degrees.
Place the puff pastry on a baking sheet lined with parchment paper.
Prick the puff pastry all over with a fork. This will prevent it from puffing up during baking.
Mix the salt and sugar well.
Pour the sugar mixture over the pineapple slices and coat evenly. Do not handle the pineapple slices too much or they will break up into small pieces.
Arrange the sugar coated pineapple onto the puff pastry. Do not overlap.
Fill in the spaces with sliced almonds.
Bake in the preheated oven for 1 hour.
Make the apricot glaze by heating the apricot jam and the water until it simmers and liquefies. Remove from heat and add the almond extract. Mix well.
Brush the apricot glaze all over the tart. Let cool for 15 minutes and then serve. Enjoy!!