Method

• 1.
  For the pastry, place flour, sugar and butter in a food processor and whiz until it resembles fine breadcrumbs. Add egg yolk and 2 tbs iced water. Pulse until pastry starts to come together, then remove and shape into a disc. Enclose pastry in plastic wrap and chill for 30 minutes.

• 2.
  Preheat oven to 180°C and grease a 19cm loose-bottomed fluted tart pan.
• 3.
  On a lightly floured surface, roll pastry out to 5mm thick and use to line prepared pan. Trim excess pastry and chill for 15 minutes. Line the pastry with baking paper and pastry weights or uncooked rice. Bake for 15-20 minutes, then remove weights and paper, and return to oven for a further 15 minutes or until pale golden and dry. Remove from oven and set aside to cool slightly.
• 4.
  Meanwhile, place pineapple and syrup in a small saucepan and bring to the boil over medium heat. Whisk yolks, ¼ cup (60ml) water and cornflour in a bowl, then slowly add cornflour mixture to pineapple mixture, whisking to combine. Reduce heat to low and cook, whisking constantly, for 2 minutes or until thickened. Add butter and whisk to combine. Pour pineapple mixture into pastry shell. Stand until cool, then place in fridge for 1 hour to firm up.
• 5.
  For the meringue, using electric beaters, whisk eggwhites and a pinch of salt in a bowl until soft peaks form. Add sugar, 1 tbs at a time, and whisk for 10 minutes or until sugar is dissolved. Spoon meringue thickly over pineapple filling, making peaks with the back of spoon. Using a kitchen blowtorch, caramelise meringue until golden.
• 6.
  Serve pineapple meringue pie with double cream, if using.