Hertzoggies - Jam and Coconut Tartlets

Equipment

2 x 12-hole muffin pan or tartlet pans (patty pans) or 3 x 6-hole muffin pans
1 x 8cm cookie cutter or smaller if you are using tartlet pans (5-6cm)
1 x stand mixer or electric hand mixer for the meringue

Ingredients

For the 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

For the filling

250 millilitre apricot jam

For the topping

3 large egg whites
1 teaspoon vanilla extract
½ teaspoon cream of tartar
250 grams white sugar or caster sugar
160 grams (2 x 250ml cups) desiccated coconut

Instructions

Prepare the pastry

Prepare the muffin or tartlet pans (patty pans) by spraying them with non-stick cooking spray or lightly coating them with a thin layer of butter or oil.
Sift together the all-purpose flour, caster sugar, baking powder, mixed spice and salt.
250 grams all-purpose flour, 3 tablespoons caster sugar, 1 tablespoon baking powder, ½ teaspoon mixed spice, ¼ teaspoon salt
Add the dry ingredients and cubed butter to the bowl of a food processor.
You can also do this step by hand by rubbing the butter into the flour mixture.
125 grams butter
Process until the mixture looks like fine breadcrumbs.
In a small bowl, whisk together the egg yolks and cold water.
3 large egg yolks, 1 tablespoon cold water
Add the egg mixture to the butter and flour mixture in the food processor.
Process briefly until the pastry begins to clump together and form a ball.
Transfer the pastry onto a piece of cling film. Gather the pastry together and shape it into a flat disk about 1.5cm thick. Wrap it in the cling film and refrigerate for 20 minutes.
Once the pastry has firmed up, roll it out on a lightly floured surface or between two sheets of baking paper to a thickness of 3-5mm.
Use a cookie cutter to cut out circles large enough to fit the holes of your muffin or tart tin.
Carefully line each hole with the pastry circles. If the pastry tears, simply pinch it back together or patch it with a small piece of extra pastry.

Add the filling

Scoop 1-2 teaspoons of apricot jam into each hollow, depending on how much jam you want. Avoid overfilling, as the jam might bubble over during baking.
250 millilitre apricot jam

Make the topping

Preheat the oven to 180C/355F.
In a clean, grease-free bowl of a stand mixer, add the egg whites, vanilla extract and cream of tartar.
3 large egg whites, 1 teaspoon vanilla extract, ½ teaspoon cream of tartar
Beat until stiff peaks form, about 2 minutes at medium-high speed.
Slowly add the sugar, about 1 tablespoon at a time, every 30 seconds. This helps the sugar dissolve properly as it mixes. Be patient.
250 grams white sugar
Once all the sugar is added and the meringue is beautifully glossy, it's ready.
Add the desiccated coconut to the meringue mixture.
160 grams (2 x 250ml cups) desiccated coconut
Gently fold the coconut into the meringue with a large spoon or spatula until fully incorporated.
Spoon or pipe the coconut meringue on top of the apricot jam.
Bake in the preheated oven for 20-25 minutes, until the pastry is cooked and the meringue is a very light golden brown.
Allow the tarts to cool before transferring them to a wire rack. If they’re difficult to remove without breaking, let them cool a bit longer.
Gently twist each tart in its hollow before lifting it out to help with removal.

Notes

Spoon or pipe?

You can either pipe the topping onto the tartlets using a large, round piping tip or simply spoon it on with two teaspoons.

We typically use spoons but decided to pipe it for this recipe post. Honestly, spooning works better for a rustic look - the rougher texture bakes beautifully, with the tips browning nicely.

So, go rustic and stick with spoons! It’s much simpler and adds a bit of charm.

Nutrition