1 egg yolk beaten with 2 tablespoons whipping cream (glaze) 1/2 medium pineapple, peeled 1 tablespoon sugar 1 pint strawberries, stemmed and halved 1/4 cup strained apricot preserves 3 tablespoons Grand Marnier Whipped cream For dough: Combine first 4 ingredients in bowl of electric mixer fitted with paddle or in processor. Blend in butter until mixture resembles coarse meal. Mix in enough water to bind dough. Gather dough into ball; flatten to disc. Wrap and refrigerate 30 minutes. Roll dough out on lightly floured surface to 1 2-inch-diameter round. Brush off any excess flour. Transfer dough to baking sheet or pizza pan. Brush surface with egg glaze. Fold edge in to form rim. Brush with egg glaze. Pierce all over with fork. Freeze 30 minutes. Preheat oven to 375°F. Core pineapple, discarding core, and cut crosswise into 1/8-inch-thick slices, reserving any juices for glaze. Overlap pineapple slices in circular pattern atop pastry. Sprinkle with 1 tablespoon sugar. Bake until crust is golden brown, about 35 minutes. Transfer to rack. Arrange strawberries over pineapple. For glaze: Boil preserves, Grand Marnier and reserved pineapple juice in heavy small saucepan until reduced to glaze, about 5 minutes. Brush glaze over fruit and edge of crust. (Can be prepared 6 hours ahead.) Serve at room temperature, passing whipped cream separately. 8 to 10 servings dess 24