Method For the pastry: sift the flour onto a board. Make a well in the centre, put in the sugar, butter, egg yolks and flavouring, and sprinkle the almonds on the flour. Work in together and chill for 1 hour. Roll out the pastry, line a 20cm flan ring and bake 'blind' (prick the bottom of the flan, line with greaseproof paper, fill with raw rice). Bake in moderately hot oven, reducing the heat to moderate as the pastry sets. When cooked, remove paper and rice and replace the flan case in the oven for a few minutes. While the flan is still warm, brush with apricot glaze and leave cold until set. For the filling: blend arrowroot, pineapple liquid and lemon juice. Bring to boil and cook for 3 minutes, stirring all the time. Cool slightly. Arrange the fruit in the flan case and coat it with the fruit liquid. Serve with a bowl of whipped cream.