Directions:

1. Preheat oven to 375°F.
2. Place the 4 eggs in a stand mixer on low speed with the salt, and mix for 1 minute.
3. Add about ¼ of the sugar to the eggs, and let mix for 5 minutes on medium.  Continue adding the sugar, ¼ at a time, letting the mixture go for 5 minutes in between additions.  5 minutes after the final sugar addition, the egg mixture should have tripled in volume.
4. At this point, slowly add the cake flour. 
5. Slowly add the melted butter.
6. Remove the bowl from the mixer and scrape down the sides with a rubber spatula, making sure the flour and butter is fully incorporated into the batter.  Pour the batter into a greased 9” round cake pan.
7. Bake in preheated oven 22 to 25 minutes.  Let cool completely.
8. To make the glaze, bring the pineapple juice and sugar to a simmer.
9. Split the vanilla bean lengthwise, and scrape the seeds into the pineapple juice mixture.
10. In a small bowl, stir the cornstarch into the water until dissolved.  Add this to the pineapple mixture 1 tablespoon at a time, until it thickens to a glaze consistency.
11. When the cake has cooled, remove it from the cake pan and place it upside down.  Spread the pastry cream evenly over the top and the sides of the cake.
12. With your hand, firmly press the almonds all around the sides of the cake so that they stick to the pastry cream.
13. Decorate the top of your fruit tart with your fruit slices, wedges, and berries.
14. Brush your finished tart with the glaze