Apricot Jam Meringue Tartlets (Hertzoggies) Recipe

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Prep Time


Cooking Time



18 tartlets

Recipe Ingredients

2 cups (240g) SPAR cake flour
2 teaspoons baking powder
A pinch of salt
2 tablespoons (25 ml) SPAR sugar
½ cup (125g) SPAR butter or margarine, chilled
3 large SPAR eggs, yolks and whites separated
3 tablespoons (45 ml) cold water
1 cup (200g) SPAR castor sugar
1½ cups (135g) desiccated coconut
SPAR Apricot jam for filling

Recipe Method

  1. Preheat your oven to 180° C  and lightly grease 18 muffin cups or patty pans.
  2. In a large bowl, sift together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  3. Stir in the granulated sugar. Add egg yolks and water, mixing gently to form a soft, manageable dough.
  4. On a lightly floured surface, roll out the dough thinly and cut out circles with a 7cm cookie cutter.
  5. Press these circles gently into the prepared muffin cups. Place a small teaspoon of apricot jam into each.
  6. In a clean bowl, beat the egg whites to stiff peaks. Gently fold in caster sugar and coconut.
  7. Dollop generous spoonfuls of the coconut meringue over the jam-filled bases, ensuring the jam is completely covered.
  8. Bake for 20 minutes, or until the meringue is lightly golden.

Hints & Tips

  • For a variation, this recipe can be adapted to make one large 23cm tart.
  • Stir the jam before using to make it easier to spread in the pastry bases.
  • Be mindful with the jam quantity; too much can bubble through the meringue and affect the appearance of the tartlets.