1. Pre-heat oven to 170°.
2. Line the flan tin with the pastry.  Cover it with tinfoil, shiny side facing down, bringing the foil up the sides and over the edges of the pastry.  Blind bake for 20mins.
3. Turn the diced pineapple into a pan with the tbsp of butter, cook for 5mins over a high heat.  Add the rum, mix well and set aside.
4. Put the pumpkin through a mouli or fruit press and drain on a sieve.
5. Beat the eggs with the sugar with an electric whisk for 10mins on a low speed till the mixture is light and frothy.  Fold in the sieved flour, crème fraîche and pumpkin puree with a spatula.
6. When the pastry case is done, remove from the oven and turn the filling into it.  Cook for 45mins.
7. Leave to cool in the tin.

This tart improves for keeping till the following day.

See the Mesturet recipe.