FILLING: Beat the butter and sugar together until light.
Beat in the eggs, one at a time. Fold in the orange rind, ground nuts and flour to make a smooth mixture.
Remove pastry from the fridge and prick base with a fork. Spread the filling evenly over the base.
Drain the pineapple rings, reserving the juice, and cut the rings in half. Arrange on top of the flan with the orange segments.
Place in a preheated oven at 190 ºC and bake for 45 minutes until the top is firm to the touch.
Remove from the oven and brush the top with a little of the reserved pineapple juice. Sprinkle with castor sugar and serve warm or cold with cream.
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