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Sift the flours together, add sugar, rub in the butter. Beat the egg yolk, add to milk and vanilla essence and stir to blend. Gradually add liquid to dry ingredients, enough to make a firm dough. Kneed lightly on a floured board. Roll out evenly to fit a 20cm tart plate. Decorate edge of pasty and bake at 190°-200°C for approximately 15 minutes.
Crush pineapple in a blender. Heat pineapple over low heat. Stir in blended cornflour and water. Stir constantly until mixture boils and thickens. Allow to cool and pour into cooked pastry case. A few nuts can be added for extra flavour.
Beat egg whites until stiff. Gradually add the castor sugar. Beat until thick and fluffy but not dry. Add salt, cream of tartar and vanilla. Pile meringue on filling, sealing the edges to pastry. Place in the oven for meringue to set and lightly brown.
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