Hertzoggies – Jam and Coconut Tartlets Recipe
Hertzoggies are traditional South African jam and coconut tartlets featuring a buttery pastry base, luscious apricot jam filling, and a light, golden coconut meringue topping. These delightful bite-sized treats combine a crisp crust with a sweet, fluffy topping and are perfect for teatime or dessert.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 18 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: South African
Ingredients
Pastry
- 250 grams all-purpose flour
- 3 tablespoons caster sugar
- 1 tablespoon baking powder
- ½ teaspoon mixed spice
- ¼ teaspoon salt
- 125 grams butter, room temperature
- 3 large egg yolks
- 1 tablespoon cold water
Jam Filling
- 250 millilitres apricot jam
Coconut Meringue Topping
- 3 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 250 grams white sugar (or caster sugar)
- 160 grams desiccated coconut (about 2 x 250ml cups)
Instructions
- Prepare the pastry: Spray or lightly grease muffin or tartlet pans to prevent sticking. Sift together flour, caster sugar, baking powder, mixed spice, and salt. Add cubed butter to the dry ingredients in a food processor or rub in by hand until the mixture resembles fine breadcrumbs.
- Add egg mixture: Whisk the egg yolks and cold water together, then add to the flour and butter mixture. Process briefly until the pastry just clumps together and forms a ball.
- Chill the pastry: Transfer the dough onto cling film, shape into a flat disk about 1.5cm thick, wrap tightly, and refrigerate for 20 minutes to firm up.
- Roll and line tart pans: Roll the chilled pastry on a lightly floured surface or between baking paper to 3-5mm thickness. Use a cookie cutter to cut circles large enough to line muffin tin holes. Carefully fit pastry circles into the pans, patching any tears.
- Add the jam filling: Spoon 1-2 teaspoons of apricot jam into each pastry hollow, being careful not to overfill to avoid bubbling during baking.
- Preheat the oven: Set the oven to 180°C (355°F) to get it ready for baking the tartlets.
- Make the coconut meringue topping: In a clean, grease-free bowl, beat the egg whites, vanilla extract, and cream of tartar with a stand mixer on medium-high speed until stiff peaks form, about 2 minutes. Gradually add sugar, about 1 tablespoon every 30 seconds, until the meringue is glossy and all sugar is dissolved.
- Incorporate the coconut: Gently fold the desiccated coconut into the meringue using a spatula until evenly combined without deflating the mixture.
- Top the tartlets: Spoon or pipe the coconut meringue mixture evenly over the apricot jam in each tart shell.
- Bake: Place the tartlets in the preheated oven and bake for 20-25 minutes, until the pastry is cooked through and the meringue topping is a light, golden brown.
- Cool and remove: Allow the tartlets to cool in the pans to set. To remove, gently twist each tart within the pan to loosen before lifting out to avoid breaking.
Notes
- Ensure the bowl and beaters are completely clean and free of grease before whipping egg whites for best meringue results.
- Desiccated coconut can be toasted lightly before adding for extra flavor, but this is optional.
- Store leftover tartlets in an airtight container at room temperature for up to 2 days.
- You can use either white sugar or caster sugar for the meringue; caster sugar dissolves slightly faster.
- Be patient when adding sugar to meringue to ensure it dissolves fully for a glossy finish.
- If pastry tears when lining tin, patch with extra dough and gently press to seal.
