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Apricot Jam Meringue Tartlets (Hertzoggies) Recipe
Delicate tartlets filled with apricot jam and topped with fluffy meringue, a South African delight.
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
- Preheat your oven to 180° C and lightly grease 18 muffin cups or patty pans.
- In a large bowl, sift together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the granulated sugar. Add egg yolks and water, mixing gently to form a soft, manageable dough.
- On a lightly floured surface, roll out the dough thinly and cut out circles with a 7cm cookie cutter.
- Press these circles gently into the prepared muffin cups. Place a small teaspoon of apricot jam into each.
- In a clean bowl, beat the egg whites to stiff peaks. Gently fold in caster sugar and coconut.
- Dollop generous spoonfuls of the coconut meringue over the jam-filled bases, ensuring the jam is completely covered.
- 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.
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