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Hertzoggies
Apricot jam coconut meringue tartlets
Hertzoggies: crisp pastry tartlets of apricot jam under a chewy coconut meringue
South AfricanChurch bazaars and tea tables from the Free State to the Karoo would hardly be complete without a tin of hertzoggies, the little tartlets said to be named after Prime Minister J.B.M. Hertzog, who was supposedly very fond of them. Each one is a short, buttery pastry cup with a teaspoon of apricot jam hidden under a domed coconut meringue that bakes crisp and pale gold on top and stays chewy inside. They are best with a cup of rooibos or strong filter coffee, and they keep well in a tin for several days. Overfilling with jam is the common mistake: it bubbles up through the meringue and glues the tartlets into the tin. Chef's tip: whisk the whites until the sugar has completely dissolved before folding in the coconut, or the meringue will weep syrup as it cools.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the pastry
- 9 oz plain flourplus extra for rolling
- 1 tsp baking powder
- 1 pinch salt
- 1 oz caster sugar
- 4 ½ oz buttercold, cubed, plus extra for the tins
- 3 egg yolkskeep the whites for the topping
- 2 tbsp cold water
For the filling and topping
- 4 oz apricot jamsmooth, about 24 level teaspoons
- 3 egg whitesfrom the eggs above, at room temperature
- 7 oz caster sugar
- 5 ½ oz desiccated coconut
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Method
0/10 doneStep 1: Heat the oven to 350°F (325°F fan) and butter two 12-hole patty or mini-muffin tins.
Step 2: Mix 9 oz plain flour, 1 tsp baking powder, 1 pinch salt and 1 oz caster sugar in a bowl, then rub in 4 ½ oz butter with your fingertips until it looks like fine breadcrumbs.
Step 3: Beat 3 egg yolks with 2 tbsp cold water, stir it into the flour and bring together into a soft dough with your hands. Don't knead it; wrap and chill for 15 minutes.
15 minStep 4: Roll the pastry out on a floured surface to 3 mm thick and cut 24 rounds with a 7 cm fluted cutter. Press them gently into the tins.
Step 5: Drop a level teaspoon of 4 oz apricot jam into each pastry case; no more, or it will boil over.
Step 6: Whisk 3 egg whites in a clean bowl to soft peaks, then add 7 oz caster sugar a spoonful at a time, whisking until thick and glossy and a little rubbed between your fingers no longer feels gritty.
6 minStep 7: Fold 5 ½ oz desiccated coconut into the meringue with a large spoon until evenly mixed.
Step 8: Spoon a heaped teaspoon of coconut meringue on top of each tartlet, covering the jam right to the pastry edge.
Step 9: Bake until the pastry is golden and the meringue tops are dry, crisp and pale gold.
22 minStep 10: Cool in the tins for 10 minutes, then ease the tartlets out with a small knife and cool completely on a rack. Store in an airtight tin for up to 4 days.
10 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 19 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hertzoggies take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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