1. For the crustade dough, mix the flour, brown sugar, almonds, and 90 g (3.17 oz) of butter until a crumbly dough forms.

2. Cut the pineapple in half, lengthwise. Remove the flesh from the inside of the two shells until 1 cm from the edges, using a grapefruit knife, and cut into chunks. Cut the shells into 2 pieces.

3. Preheat the oven to 375°F (190°C).

4. Heat the remaining butter in a pan. Add the pineapple chunks and sprinkle with vanilla sugar and mild curry. Cook for 5 minutes over high heat. Add the rum. Transfer to the pineapple shells.

5. Place the shells on a baking sheet lined with parchment paper. Sprinkle the crustade dough over the pineapple chunks. Bake in the oven for 20 minutes. Serve with vanilla ice cream.