Peel the papaya. Remove seeds, cut into cubes and place fruit in a heavy saucepan.
Add sugar and cook until the mixture browns and thickens considerably. Remove from heat and cool.
Add coconut and vanilla, mix well. Allow to cool
Sift flour, salt, sugar and baking powder together. Cut butter into cubes, add to the flour with the oil and rub into flour until crumb-like in texture.
Knead lightly until the dough comes together, then roll out on a lightly floured surface to around 1/2 inch thickness
Use about half of the dough to line a 7inch pie dish. Trim and roll out the remaining dough.
Add 80g or so of the papaya and coconut jam
Roll out the remaining dough into a neat circle and use it to cover the filling. Seal the edges by crimping with a fork.
Decorate the pie with the remaining dough trimmings and brush the top with milk to glaze.
Bake in a preheated oven at 180C for 30 to 40 minutes until the crust turns golden brown in colour.
Allow the tourte to come to room temperature before slicing to serve. Makes about 8 regular servings.